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65 积分 2021-03-15 加入
Recent advances in nutraceutical delivery systems constructed by protein–polysaccharide complexes: A systematic review
3个月前
已完结
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
3个月前
已完结
Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)
8个月前
已完结
Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)
8个月前
已完结
Novel antioxidant peptides in fermented pork sausage: Purification, characterization, and cytoprotective functions on Caco-2 cells
9个月前
已完结
Effects of ultrasonic-assisted curing on the eating quality of lamb
10个月前
已完结
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2
1年前
已完结
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
1年前
已完结
Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
1年前
已完结
Cryoprotective effect of soluble soybean polysaccharides and enzymatic hydrolysates on the myofibrillar protein of Nemipterus virgatus surimi
1年前
已完结
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