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192 积分 2024-09-18 加入
Molecular mechanism of the interactions between coffee polyphenols and milk proteins
3天前
已完结
Interaction of Pyrogallol-Containing Polyphenols with Mucin Reinforces Intestinal Mucus Barrier Properties
4天前
已完结
Emulsion stabilizing properties of depolymerized pectin
16天前
已完结
Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism
17天前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
26天前
已完结
Tannic acid-based sustained-release system for protein drugs
1个月前
已完结
A Review of Preparation and Tribological Applications of Pickering Emulsion
1个月前
已完结
Application of Artificial Neural Networks (ANNs) in Wine Technology
1个月前
已完结
Reduction of persimmon astringency by complex formation between pectin and tannins
1个月前
已完结
Reduction of Catechin Astringency by the Complexation of Gallate-Type Catechins with Pectin
1个月前
已完结
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