Lv3
232 积分 2025-12-17 加入
Decoding the non-covalent alliance of whey proteins and polyphenols: Interaction mechanisms, functional modifications, and biological fate
4天前
已关闭
Indirect prediction of the 3D printability of polysaccharide gels using multiple machine learning (ML) models
5天前
已完结
Machine Learning for Food Colloids: Novel Tools to Advance Fundamental Understanding, Stability, Texture, and Processability
5天前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
5天前
已完结
Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
5天前
已完结
Enzymatic synthesis, characterization and properties of the protein-polysaccharide conjugate: A review
5天前
已完结
An HPLC-ESI-MS method for analysis of loureirin A and B in dragon's blood and application in pharmacokinetics and tissue distribution in rats
9天前
已关闭
Protein fortification of model cheese matrices using whey protein-enriched double emulsions
9天前
已完结
Recent advances in surface modification of micro- and nano-scale biomaterials with biological membranes and biomolecules
9天前
已完结
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
9天前
已完结
皖公网安备34019202002308
