Lv3
248 积分 2026-07-25 加入
Improving the stability of myofibrillar proteins undergoing hemoglobin-mediated oxidation by rosmarinic acid or chlorogenic acid: Insights into the underlying mechanisms
3小时前
待确认
Organ-Specific Regulation of Folic Acid Bioavailability by Bioactive Small Molecules from Whole Wheat Steamed Buns
8天前
已完结
Potentiometric, FTIR and NMR studies of the complexation of metals with theaflavin
11天前
已关闭
Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat
15天前
已完结
Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
1个月前
已完结
Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions
1个月前
已完结
Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends
1个月前
已完结
From molecular interactions to macroscopic stability: How ionic strength modulates fish myofibrillar protein adsorption via structural plasticity as revealed by multiscale dynamics
1个月前
已完结
Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters
1个月前
已完结
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