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40 积分 2024-10-13 加入
Effects and structure-activity relationship of phenolic compounds with different structures on the physicochemical properties of casein and its action mechanism
3天前
已完结
Characterization of heat-induced whey protein-Dendrobium officinale polysaccharide and its application in goat milk yogurt
8天前
已完结
Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex
30天前
已完结
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction
30天前
已完结
Dietary polyphenol-protein interactions: A literature review of advantages, binding mechanisms, and improved health applications
30天前
已关闭
Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity
1个月前
已完结
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification
1个月前
已完结
The impact of flavonoid-phycocyanin covalent conjugation on pigment properties and stability
1个月前
已关闭
The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex
1个月前
已完结
Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems
1个月前
已完结
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