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20 积分 2025-01-27 加入
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics
4天前
已完结
Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core–Multilayer-Shell Structure: Fabrication, Stability, and Foamability
23天前
已完结
Bio-aerogels: Fabrication, properties and food applications
2个月前
已完结
Structure, Activity, and Dynamics of Human Serum Albumin in a Crowded Pluronic F127 Hydrogel
4个月前
已完结
Comparative Analysis of Glycosylation Affecting Sensitization by Regulating the Cross-Reactivity of Parvalbumins in Turbot (Scophthalmus maximus), Conger Eel (Conger myriaster) and Sea Bass (Micropterus salmoides)
4个月前
已完结
Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate
6个月前
已完结
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
6个月前
已完结
Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications
6个月前
已完结
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