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50 积分 2025-09-23 加入
Development of Protein–polyphenol Conjugates via Free Radical Grafting Method: Evaluation of Physicochemical and Functional Properties
3个月前
已关闭
Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique
5个月前
已完结
Ultrasound-enhanced egg white proteins conjugated with polyphenols: The structure of the polyphenols on their functional properties
5个月前
已完结
Conjugation of Ovotransferrin with Catechin Shows Improved Antioxidant Activity
5个月前
已完结
Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization
5个月前
已完结
The influence of ultrasonic power on the aggregation behavior of egg white protein
5个月前
已完结
Effects of single- and dual-frequency ultrasound on the functionality of egg white protein
5个月前
已完结
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