Lv31
326 积分 2023-12-07 加入
Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake
1小时前
已完结
Xanthohumol in liposomal form in the presence of cyclodextrins: Drug delivery and stability analysis
13天前
已完结
Ultrasonic cavitation-driven construction of hydroxypropyl-β-cyclodextrin and whey protein co-assembled nanoparticles: loading, sustained-release delivery and interaction mechanisms for EGCG
13天前
已完结
Discovery of novel umami peptides and their bitterness masking effects from yellowfin tuna (Thunnus albacares) via peptidomics, multisensory evaluation, and molecular docking approaches
21天前
已完结
Instant gel-forming microcapsules based on micronized-κ-carrageenan for bitter taste quenching bioinspired by the passion fruit seed
29天前
已完结
Taste masking and stability improvement of Korean red ginseng (Panax ginseng) by nanoencapsulation using chitosan and gelatin
1个月前
已完结
Carrageenan-xanthan gum composite gel achieves the elimination of bitterness and easy swallowability of Coptis chinensis based on electrostatic induction and interpenetrating network interaction
1个月前
已完结
Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee
1个月前
已完结
Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea
1个月前
已完结
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
1个月前
已完结
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