Lv4
730 积分 2024-08-15 加入
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
30天前
已完结
Protein Components of Low-Density Lipoproteins Purified from Hen Egg Yolk
1个月前
已完结
Dispersing insoluble yolk low-density lipoprotein (LDL) recovered by complexing with carboxymethylcellulose (CMC) for the nanoencapsulation of hemp cannabidiol (CBD) through emulsification at neutral pH
1个月前
已完结
Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk
1个月前
已完结
Inactivation of Egg-White Lysozyme by Ultrasonic Waves and Protective Effect of Amino-Acids
1个月前
已完结
Relationship of co-gelation and co-aggregation on egg white ovalbumin-lysozyme heteroprotein complex: Formation and thermodynamics
1个月前
已完结
Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme
1个月前
已完结
Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review
1个月前
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Effects of conjugation of egg lysozyme to theaflavins on their structure and function
1个月前
已完结
The structure of His15 acetamide-modified hen egg-white lysozyme: a nice surprise from an old friend
1个月前
已完结
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