Lv41
426 积分 2024-10-10 加入
WPI-coated liposomes as a delivery vehicle for enhancing the thermal stability and antioxidant activity of luteolin
1小时前
待确认
Phase behavior, physicochemical and rheological characteristics of low oil phase Pickering emulsion gels stabilized by whey protein isolate-γ-oryzanol aggregated particles: Roles of pH and temperature
3小时前
已完结
Fabrication of amorphous pea starch–whey protein emulsion gels for synergistic stabilization, nutrient delivery, and solid fat replacement
23天前
已完结
The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein
5个月前
已完结
Structural and surface hydrophobic remodeling of whey protein-linoleic acid-EGCG complex suppresses co-oxidation, attenuates allergenicity, and enhances bioactive functionalities under oxidative stress
6个月前
已完结
Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior
10个月前
已关闭
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