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1010 积分 2024-09-18 加入
Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility
7小时前
已完结
Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides
2天前
已完结
Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron
3天前
已完结
Enhanced Antibacterial Activity of Hen Egg-White Lysozyme against Staphylococcus aureus and Escherichia coli due to Protein Fibrillation
3天前
已完结
Amyloid–Polyphenol Hybrid Nanofilaments Mitigate Colitis and Regulate Gut Microbial Dysbiosis
3天前
已完结
Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex
1个月前
已完结
Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications
1个月前
已完结
Effect of Processing on Quality of Pepper: A Review
2个月前
已完结
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
2个月前
已完结
Mangosteen processing: A review
2个月前
已完结
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