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40 积分 2024-11-27 加入
The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
9天前
已完结
Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate
22天前
已完结
Formation of complexes between tannic acid with bovine serum albumin, egg ovalbumin and bovine beta-lactoglobulin
22天前
已完结
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction
23天前
已完结
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
23天前
已完结
Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure
26天前
已完结
Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties
1个月前
已完结
Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties
2个月前
已完结
Recent advances in pulse protein conjugation and complexation with polyphenols: an emerging approach to improve protein functionality and health benefits
2个月前
已完结
Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity
2个月前
已完结
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