Lv41
718 积分 2024-12-18 加入
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
6小时前
待确认
Cationic liposome of hen egg white lysozyme for enhanced its stability, activity and accessibility in gastro-intestinal tract
15天前
已完结
Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review
18天前
已完结
pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties
22天前
已完结
Construction of wheat gluten amyloid fiber/lutein complex delivery system: Formation mechanism, in vitro bioaccessibility, and photothermal stability
24天前
已完结
Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release
28天前
已完结
Capsaicin-incorporated zein electrospun nanofibers: Characterization and release behavior
28天前
已完结
Structural, extraction and safety aspects of novel alternative proteins from different sources
1个月前
已完结
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
1个月前
已完结
Ovalbumin amyloid-like fibrils/resveratrol self-assembling hydrogel: Preparation, characterization and formation mechanism
1个月前
已完结
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