Lv2
200 积分 2024-10-24 加入
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
9天前
已完结
Epigallocatechin-3-gallate improved rheological properties of rice bran protein-soybean protein isolate conjugates emulsions by regulating interface protein conformation
16天前
已完结
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
24天前
已完结
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein
1个月前
已完结
Stability of polyphenols in food processing
1个月前
已完结
Effect of fibrillation conditions on the anti-amyloidogenic properties of polyphenols and their involved mechanisms
1个月前
已完结
Analytical techniques for the study of polyphenol–protein interactions
1个月前
已完结
Inhibition of Amyloid Fibril Formation by Polyphenols: Structural Similarity and Aromatic Interactions as a Common Inhibition Mechanism
1个月前
已完结
Update of the interaction between polyphenols and amyloid fibrils
1个月前
已完结
Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties
1个月前
已完结
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