Lv3
342 积分 2026-07-25 加入
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification
9小时前
待确认
Spectroscopic studies of 7, 8-dihydroxy-4-methylcoumarin and its interaction with bovine serum albumin
10天前
已完结
Thermodynamics of protein association reactions: forces contributing to stability
12天前
已完结
Covalent and non-covalent complexation of rice protein hydrolysate-polyphenols for plant based foaming agents
13天前
已完结
Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein
16天前
已完结
Insight into the oil polarity impact on interfacial properties of myofibrillar protein
16天前
已完结
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
16天前
已完结
Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation
16天前
已完结
Effects of grape seed proanthocyanidin on the conformation and functional properties of lamb myofibrillar protein under hydroxyl radical-induced oxidative stress
16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
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