Lv4
456 积分 2023-10-17 加入
Stabilisation of ovalbumin by maltose
1天前
待确认
The effect of lactulose thermal degradation products on β-lactoglobulin: Linear-, loop-, and cross-link structural modifications and reduced digestibility
2天前
已完结
Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition
2天前
已完结
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
5天前
已完结
Interaction between bovine serum albumin and chitooligosaccharides: I. Molecular mechanism
12天前
已完结
Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH
13天前
已完结
Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose
23天前
已完结
Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
23天前
已完结
Effect of the degree of glycation on the stability and aggregation of bovine serum albumin
26天前
已完结
Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH
1个月前
已完结
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