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528 积分 2023-11-29 加入
Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines
27天前
已完结
Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range
4个月前
已完结
Effect of the silkworm pupa protein–glucose conjugate on the thermal stability and antioxidant activity of anthocyanins
4个月前
已完结
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study
4个月前
已完结
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study
4个月前
已完结
Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite
4个月前
已完结
Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies
4个月前
已完结
Factors affecting the stability of anthocyanins and strategies for improving their stability: A review
4个月前
已完结
Research progress of proanthocyanidins and anthocyanidins
4个月前
已完结
Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate
7个月前
已完结
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