Lv11
38 积分 2022-11-28 加入
Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure
3小时前
待确认
Preservation of (−)-Epigallocatechin-3-gallate Antioxidant Properties Loaded in Heat Treated β-Lactoglobulin Nanoparticles
1个月前
已完结
Integrated landscape of chicken egg chalaza proteomics
3个月前
已完结
Preparation Procedure and Pharmacokinetic Study of Water-in-Oil Nanoemulsion of Panax Notoginseng Saponins for Improving the Oral Bioavailability
11个月前
已完结
Effect of soy protein isolate resin modifications on their biodegradation in a compost medium
1年前
已完结
Development of an isocratic HPLC method for catechin quantification and its application to formulation studies
1年前
已完结
Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study
1年前
已完结
Role of Bacteria Isolates in the Spoilage of Fermented African Oil Bean Seed Ugba
1年前
已完结
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
1年前
已完结
Regulation of the mitochondrial tricarboxylic acid cycle
1年前
已完结
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