Lv530
900 积分 2024-10-09 加入
Characterization of the Fibrillation of Pumpkin Seed Protein: Kinetics, Structure, and Fibril-Forming regions
15天前
已完结
Fabrication of resveratrol-loaded soy protein isolate-glycyrrhizin nanocomplex for improving bioavailability via pH-responsive hydrogel properties
24天前
已完结
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches
1个月前
已完结
Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties
1个月前
已完结
Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
1个月前
已完结
Soybean protein isolate/dialdehyde sodium alginate hydrogels based on dynamic imine bond cross-linking: Synthesis and properties
2个月前
已完结
Preparation and physicochemical characterization of inclusion complex of pterostilbene-hydroxypropyl-β-cyclodextrin for enhancing the application of pterostilbene in cosmetics
2个月前
已完结
Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate
3个月前
已完结
Study on properties of yak cashmere fiber
4个月前
已完结
Chemical aspects of polyphenol-protein interactions and their antibacterial activity
5个月前
已完结
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