Lv3
220 积分 2024-09-26 加入
The construction of resveratrol-loaded protein–polysaccharide–tea saponin complex nanoparticles for controlling physicochemical stability and in vitro digestion
1个月前
已完结
Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment
1个月前
已完结
Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
1个月前
已完结
Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC
1个月前
已完结
Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles
1个月前
已完结
Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type
1个月前
已完结
Fabrication and characterization of zein-tea polyphenols-pectin ternary complex nanoparticles as an effective hyperoside delivery system: Formation mechanism, physicochemical stability, and in vitro release property
1个月前
已完结
Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion
1个月前
已完结
Influence of phenolic acids on the storage and digestion stability of curcumin emulsions based on soy protein-pectin-phenolic acids ternary nano-complexes
1个月前
已完结
Investigation of the interaction mechanism of citrus pectin-polyphenol-protein complex
1个月前
已完结
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