Lv51
886 积分 2024-12-18 加入
Mild thermal unfolding of pea protein enhances curcumin binding and interfacial properties of the resulting complexes
1小时前
待确认
Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin
9小时前
待确认
Genipin-enriched chitosan-Zein nanoparticles for improved curcumin encapsulation
9小时前
待确认
Germination-driven biochemical remodeling of cereals and pseudocereals: Impacts on nutrient bioaccessibility, phytochemical enrichment, and functional food potential
11天前
已完结
DFT-based insights into deep eutectic solvent-promoted arbutin extraction: Hydrogen-bonding and electrostatic analysis
25天前
已完结
High-voltage electrostatic field-assisted modified atmosphere packaging for long-term storage of pakchoi and avoidance of off-flavors
25天前
已完结
O-B modified starch emulsions as novel additives enhancing 3D printing adaptability and quality of Dosidicus gigas surimi gels
25天前
已完结
Alkali-induced covalent conjugation of ferulic acid modifies soy protein isolate: Mechanisms for improved stability of ultrasonicated oil-in-water emulsions
25天前
已完结
Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, and in vitro digestive characteristics
1个月前
已完结
Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility
1个月前
已完结
皖公网安备34019202002308
