Lv5
890 积分 2020-11-17 加入
Insight into the binding mechanism of rutin and lysozyme: Based on spectroscopy and molecular simulation technology
11小时前
已完结
Iron-modulable lactoferrin toward personalized food ingredients with controllable properties
13天前
已完结
Promoting Ovalbumin Amyloid Fibrils Formation by Cold Plasma Treatment and Improving its Emulsifying Properties
28天前
已完结
Role of phosphate modification in enhancing ovalbumin fibril formation and functionality: Insights into molecular interactions and structural dynamics
28天前
已完结
Comparative study on the physicochemical properties and bioactivities of polysaccharide fractions extracted from Fructus Mori at different temperatures
1个月前
已完结
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers
3个月前
已完结
Nanogels: Synthesis, properties, and recent biomedical applications
3个月前
已完结
Surface modification of particles/nanoparticles to improve the stability of Pickering emulsions; a critical review
3个月前
已完结
Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications
3个月前
已完结
Recent advances and future frontiers in Pickering emulsions for food applications: Bridging science, industry, and nutrition
3个月前
已完结
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