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Improving solubility and functional properties of phycocyanin under acidic conditions by glutaminase deamidation and succinylation

2025-09-02 5.18MB 10 页 5 4 1知币
Engineering hybrid lantibiotics yields the highly stable and bacteriocidal peptide cerocin V

2025-09-02 6.21MB 11 页 5 4 1知币
Pickering emulsion stabilized using modified gluten protein

2025-09-02 6.51MB 10 页 5 4 1知币
Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull

2025-09-02 2.25MB 7 页 5 4 1知币
Ginsenosides, salidroside, and syringin complex exhibits anti-fatigue in exhaustive exercise rats

2025-09-02 2.26MB 10 页 5 4 1知币
Effects of deacetylated konjac glucomannan on the retrogradation properties of pea, mung bean and potato starches during the storage

2025-09-02 8.16MB 11 页 5 4 1知币
Purification, identification, and antioxidative mechanism of three novel selenium-enriched oyster antioxidant peptides

2025-09-02 6.98MB 12 页 5 4 1知币
Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

2025-09-02 8.41MB 13 页 5 4 1知币
Developing natural microcapsules by encapsulating peptides for preserving Zanthoxylum Bungeanum

2025-09-02 5.49MB 10 页 5 4 1知币
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives

2025-09-02 2.39MB 10 页 5 4 1知币
A Hairpin Motif in the Amyloid‑β Peptide Is Important for Formation of Disease-Related Oligomers

2025-09-02 3.91MB 15 页 5 4 1知币
Rule-based omics mining reveals antimicrobial macrocyclic peptides against drug-resistant clinical isolates

2025-09-02 2MB 13 页 5 4 1知币
Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities

2025-09-02 1.27MB 58 页 5 4 1知币
Effects of Tweens on the Structure, interfacial Characteristics, and emulsifying and foaming properties of Ovalbumin

2025-09-02 10.74MB 14 页 5 4 1知币
Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights

2025-09-02 12.35MB 18 页 5 4 1知币
Modification of red rice starch by a combination of hydrothermal pretreatments and α -amylase hydrolysis

2025-09-02 6.39MB 14 页 5 4 1知币
Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein

2025-09-02 4.95MB 12 页 5 4 1知币
Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules

2025-09-02 805.21KB 29 页 5 4 1知币
Isolation and characterization of amyloid-like protein aggregates from soya beans and the effect of low pH and heat treatment on their stability

2025-09-02 904.34KB 9 页 5 4 1知币
Curcumin delivery nanoparticles based on Maillard reaction of Haematococcus pluvialis protein/galactose for alleviating acute alcoholic liver damage

2025-09-02 9.95MB 13 页 5 4 1知币

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