Lv1
90 积分 2026-08-22 加入
Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins
10天前
已完结
Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins
10天前
已完结
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
12天前
已完结
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein
12天前
已完结
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins
12天前
已完结
The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility
12天前
已完结
Enhanced delivery potential for lipophilic bioactive compounds of β-lactoglobulin-hyaluronic acid-chlorogenic acid ternary nanocomplexes
22天前
已完结
Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method
22天前
已完结
Stability of polyphenols in food processing
23天前
已完结
Covalent ternary complexes for improved curcumin delivery: Role of dicaffeoylquinic acid isomers and conjugation sequence with β-lactoglobulin and hyaluronic acid
25天前
已完结
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