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Published in Journal of agricultural and food chemistry (17.01.2018)
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Published in Food chemistry (15.03.2023)
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A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan
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Published in Food hydrocolloids (01.03.2024)
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Insight into the molecular-level details of αs1 casein interactions with IgG: Combining with LC-MS/MS and molecular modelling techniques
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Published in Food chemistry (15.01.2023)
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Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel
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Published in Food Structure (01.07.2024)
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