Lv5
1410 积分 2024-10-24 加入
A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties
1个月前
已完结
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
3个月前
已完结
Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid–whey protein isolate–dextran and vitamin E
3个月前
已完结
Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
3个月前
已完结
Structural and Emulsifying Properties of Soybean Protein Isolate–Sodium Alginate Conjugates under High Hydrostatic Pressure
3个月前
已完结
Effect of reaction temperature on the protein structure and the ability to encapsulate β‐carotene of WPI‐dextran conjugates
3个月前
已完结
Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide
3个月前
已完结
Fermented insoluble fiber enhances the emulsifying property and bioaccessibility of essential oil emulsion with its whey protein isolate conjugates and chitosan
3个月前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
3个月前
已完结
Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery
3个月前
已完结
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