Lv43
600 积分 2022-11-18 加入
Multiple spectra analysis and calculation of the interaction between Anthocyanins and whey protein isolate
10天前
已完结
Pumpkin seed protein as a carrier for Astaxanthin: Molecular characterization of interactions and implications for stability
12天前
已完结
Characterization and evaluation of inclusion complexes between astaxanthin esters with different molecular structures and hydroxypropyl-β-cyclodextrin
15天前
已完结
Kinetic interactions of nanocomplexes between astaxanthin esters with different molecular structures and β-lactoglobulin
15天前
已完结
Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge: An insight into the structural alteration of the in-situ protein and starch and physicochemical properties
29天前
已完结
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
1个月前
已完结
Progress in the bioavailability of natural astaxanthin: Influencing factors, enhancement strategies, evaluation methods, and limitations of current research
1个月前
已完结
Dietary fatty acid-mediated protein encapsulation simultaneously improving the water-solubility, storage stability, and oral absorption of astaxanthin
1个月前
已完结
Potato protein- based carriers for enhancing bioavailability of astaxanthin
1个月前
已完结
Pioneering application of Antarctic krill protein in astaxanthin steady-state delivery
1个月前
已完结
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