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126 积分 2025-11-09 加入
Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions
5小时前
已完结
Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability
6小时前
已完结
Comparative analysis of β-lactoglobulin complexes with different catechins: formation, structure, functionality, and emulsion stability
7小时前
已完结
Comparative study of cross-linking strategies for β-lactoglobulin-hyaluronic acid-neochlorogenic acid ternary complexes: Structural characteristics and functional implications for curcumin delivery
11小时前
已完结
Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review
14小时前
已完结
Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions
14小时前
已完结
Chlorogenic acids and the acyl-quinic acids: discovery, biosynthesis, bioavailability and bioactivity
1天前
已完结
Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior
5天前
已完结
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
9天前
已完结
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
14天前
已完结
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