Lv31
220 积分 2024-10-15 加入
Functional pH-sensitive film based on pectin and whey protein for grape preservation and shrimp freshness monitoring
2天前
已完结
Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin
15天前
已完结
Molecular characterisation of interactions between β-lactoglobulin and hexanal – An off flavour compound
29天前
已完结
Preparation of β‐Lactoglobulin and p‐Lactoglobulin‐Free Proteins from Whey Retentate by NaCI Salting Out at Low pH
1个月前
已完结
Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations
1个月前
已完结
Method for the isolation of bovine β-lactoglobulin from a cheese whey protein fraction and physicochemical characterization of the purified product
1个月前
已完结
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
1个月前
已完结
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