Lv51
1410 积分 2025-09-09 加入
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
2天前
已完结
Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion
2天前
已完结
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods
2天前
已完结
Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point
2天前
已完结
The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols
20天前
已完结
Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions
20天前
已完结
Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes
24天前
已完结
Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies
25天前
已完结
Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization
1个月前
已完结
Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques
1个月前
已完结
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