Lv6
2530 积分 2022-05-16 加入
Insights into interactions between food polyphenols and proteins: An updated overview
8天前
已完结
The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex
2个月前
已完结
Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins
2个月前
已完结
Natural antioxidants in emulsions O/W
2个月前
已完结
Cross-Linking Modifications of Different Phenolic Compounds on Myofibrillar Protein of Common Carp
2个月前
已完结
Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study
6个月前
已完结
Using highly expanded citrus fiber to improve the quality and nutritional properties of foods
10个月前
已关闭
High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin
11个月前
已完结
皖公网安备34019202002308
