Lv11
40 积分 2024-03-21 加入
Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
26天前
已完结
Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes
1个月前
已完结
A scientific approach to extraction methods and stability of pigments from Amazonian fruits
1个月前
已完结
Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models
2个月前
已完结
Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability
2个月前
已完结
Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability
2个月前
已完结
Microencapsulation of Zanthoxylum schinifolium essential oil through emulsification followed by spray drying: microcapsule characterization and functional evaluation
2个月前
已完结
Astaxanthin from Phaffia rhodozyma: Microencapsulation with carboxymethyl cellulose sodium and microcrystalline cellulose and effects of microencapsulated astaxanthin on yogurt properties
2个月前
已完结
Enhancement of Monascus Pigments Stability by Sodium Alginate and its Mechanism of Action
3个月前
已完结
Natural red pigments from plants and their health benefits: A review
3个月前
已完结
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