Lv5
1530 积分 2024-05-09 加入
The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp
30天前
已完结
Soy Protein Isolate/Genipin-Based Nanoparticles for the Stabilization of Pickering Emulsion to Design Self-Healing Guar Gum-Based Hydrogels
1个月前
已完结
The Effect of Whey Protein Isolate Hydrolysate on Digestive Properties of Phytosterol
1个月前
已完结
Bioavailability of bioactive food compounds: a challenging journey to bioefficacy
1个月前
已完结
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods
1个月前
已完结
A Review of Lipid and Protein Oxidation During Digestion
1个月前
已完结
Impact of Protein Gel Porosity on the Digestion of Lipid Emulsions
1个月前
已完结
Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
1个月前
已完结
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
1个月前
已完结
Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility
1个月前
已完结
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