Funder
National Key Research and Development Program of China Stem Cell and Translational Research
National Key Research and Development Program of China
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference57 articles.
1. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white;Abeyrathne;Poultry Science,2014
2. Molecular insight into binding behavior of polyphenol (rutin) with beta lactoglobulin: Spectroscopic, molecular docking and MD simulation studies;Al-Shabib;Journal of Molecular Liquids,2018
3. Spectroscopic analysis on the binding interaction between tetracycline hydrochloride and bovine proteins β-casein, α-lactalbumin;Bi;Journal of Luminescence,2016
4. Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH;Cao;Food Hydrocolloids,2018
5. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior;Chang;Food Research International,2020
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献