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30 积分 2023-03-20 加入
Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)
1个月前
已完结
Masking the bitter taste of quercetin by liposomes modified with whey protein isolate: Better to be coated or inserted?
2个月前
已完结
Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
2个月前
已完结
Nanoemulsification of epigallocatechin gallate for debitterization, antibrowning, and inhibition of intracellular lipid accumulation
2个月前
已完结
Bioaerogels as food materials: A state-of-the-art on production and application in micronutrient fortification and active packaging of foods
2个月前
已完结
Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition
2个月前
已完结
A new perspective to explore the bioactive ingredients of honeysuckle tea infusion by structure, function and stability characterization of self-assembled nano/microaggregates
2个月前
已完结
Future trends in the field of Pickering emulsions: stabilizers, spray-dried microencapsulation and rehydration for food applications
3个月前
已完结
Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism
3个月前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
3个月前
已完结
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