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竺兰舞
Lv1
26 积分
2024-07-16 加入
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Catabolism of phenolics from grape peel and its effects on gut microbiota during in vitro colonic fermentation
2天前
已完结
Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods
3天前
已完结
Aggregation induced by the synergy of sodium chloride and high-pressure improves chlorophyll stability
16天前
已完结
Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques
16天前
已完结
Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
16天前
已完结
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
22天前
已完结
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
22天前
已完结
Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds
23天前
已完结
Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions
24天前
已完结
An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis
24天前
已完结
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