Lv31
370 积分 2024-07-28 加入
Effect of the mass ratio of heat-treated whey protein isolate to anthocyanin on its composite properties
4小时前
已完结
Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition
4天前
已完结
Mechanism of dynamic noncovalent bonding changes between soy protein isolate fibrils and proanthocyanidins: A pathway for pH tunning
4天前
已完结
Effect of Soybean Protein Isolate-7s on Delphinidin-3-O-Glucoside from Purple Corn Stability and Their Interactional Characterization
5天前
已完结
Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts
5天前
已完结
Improved chemical and gastrointestinal stability of natural proanthocyanidins encapsulated in hydrolyzed soy protein-based nanoparticles
5天前
已完结
Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions
5天前
已完结
Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles
8天前
已完结
Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
1个月前
已完结
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