Lv5
1350 积分 2021-09-06 加入
Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches
16天前
已完结
Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure
1个月前
已完结
Tuning stiffness of hyaluronan-cholesterol nanogels by mussel-inspired dopamine-Fe3+ coordination: Preparation and properties evaluation
1个月前
已完结
In vitro digestion and fecal fermentation of Siraitia grosvenorii polysaccharide and its impact on human gut microbiota
1个月前
已完结
Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
1个月前
已完结
Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property
2个月前
已完结
Well-known polypeptides of deer antler velvet with key actives: modern pharmacological advances
3个月前
已完结
Lactobacillus brevis MTCC 1750 enhances oxidative stress resistance and lifespan extension with improved physiological and functional capacity in Caenorhabditis elegans via the DAF-16 pathway
11个月前
已完结
Antioxidant activities and volatile compounds of Chinese cabbage sauce prepared by the combination of Lactobacillus plantarum and functional oligosaccharides
1年前
已完结
Chemical aspects of polyphenol-protein interactions and their antibacterial activity
1年前
已完结
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