Lv2
104 积分 2025-12-01 加入
Hydrophobically-modified sodium alginate for the encapsulation and controlled release of lutein
2天前
已完结
Ca(OH)2 induced modification of curdlan via helical disruption and ionic crosslinking enhances the freeze-thaw stability of whole black rice flour-based boba
11天前
已完结
Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads
11天前
已完结
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility
1个月前
已完结
Incorporation of low-pH purple-fleshed sweet potato (Ipomoea batatas L.) anthocyanin extract into a sucrose matrix: Characterization and application in powdered beverage
3个月前
已完结
Incorporation of low-pH purple-fleshed sweet potato (Ipomoea batatas L.) anthocyanin extract into a sucrose matrix: Characterization and application in powdered beverage
3个月前
已完结
Interactions between anthocyanins and gut microbiota in promoting healthy aging
4个月前
已完结
Anthocyanins as protectors of gut microbiota: mitigating the adverse effects of microplastic-induced disruption
4个月前
已完结
Continuous Spatiotemporal Therapy of A Full-API Nanodrug via Multi-Step Tandem Endogenous Biosynthesis
4个月前
已完结
Regulated release of anthocyanins via gelatin/pectin composite gels in simulated digestion
4个月前
已完结
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