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168 积分 2026-08-02 加入
Structural changes of ovalbumin under alkaline-thermal induction and its gelation mechanism
16天前
已完结
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
16天前
已完结
Divalent cation-mediated regulation of the hierarchical structure and rheological properties of ovalbumin fibrils
17天前
已完结
Effect of different valence metal ions on the physicochemical properties and gel properties of ovalbumin
17天前
已完结
A review on the formation mechanisms, influencing factors, and applications of the cold-induced gel of egg white protein
19天前
已完结
Ultrasound-driven structural and functional modifications of grape seed protein revealed by power- and duration-dependent experiments
19天前
已完结
Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force
21天前
已完结
Preparation and characterization of ovomucin self‐assembly nanoparticles under glycerol compression for astaxanthin delivery: Sustained release and antioxidant activity
3个月前
已完结
Glycerol-compressed self-assembly nanogel based on ovomucin and chito-oligosaccharide: A novel green strategy for curcumin delivery
3个月前
已完结
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