Lv31
270 积分 2023-10-07 加入
Investigation into predominant peptide and potential allergenicity of ultrasonicated β-lactoglobulin digestion products
13天前
已完结
Preparation and sustainable release of modified konjac glucomannan/chitosan nanospheres
17天前
已完结
Antioxidant and Structural Properties of Tilapia Protein Hydrolysates-Calcium Complex
1个月前
已关闭
Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities
1个月前
已完结
Impact of processing on polyphenols content in food: A nutritional and statistical analysis of Brazilian menus
1个月前
已完结
Covalently antibacterial alginate-chitosan hydrogel dressing integrated gelatin microspheres containing tetracycline hydrochloride for wound healing
2个月前
已完结
Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose
4个月前
已完结
Green synthesis of Zn2+ nanocarriers from Auricularia auricula fermentation broth with excellent antioxidant activity
5个月前
已完结
Structural characterisation, gastrointestinal digestion stability and transepithelial transport study of casein peptide–zinc chelate
6个月前
已完结
Introducing Panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate as an alternative source of legume protein: physicochemical, functional and nutritional characteristics
7个月前
已完结
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