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20 积分 2023-09-14 加入
Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin
7小时前
已完结
Research Advances of Porphyrin Photosensitizers in Photodynamic Therapy
7小时前
已关闭
Formation of Protein−Oligosaccharide Conjugates by Laccase and Tyrosinase
4个月前
已完结
Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates
4个月前
已完结
Changes in Protein Conformation and Surface Hydrophobicity upon Peroxidase-Catalyzed Cross-Linking of Apo-α-lactalbumin
4个月前
已完结
Conjugation of Sodium Caseinate and Gum Arabic Catalyzed by Transglutaminase
4个月前
已完结
Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface
5个月前
已完结
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound
5个月前
已完结
Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins
5个月前
已完结
Casein‐based conjugates and graft copolymers. Synthesis, properties, and applications
5个月前
已完结
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