Lv3
244 积分 2025-11-09 加入
Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids
27天前
已完结
Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
1个月前
已完结
β-Lactoglobulin–chlorogenic acid conjugate-based nanoparticles for delivery of (−)-epigallocatechin-3-gallate
1个月前
已完结
A systematic review on the acyl migration in enzymatic synthesis of structured lipids: Mechanisms, influencing factors, evaluation methods, and future prospects
1个月前
已完结
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties
1个月前
已完结
Promotion of stable polymorphs and molecular compound formation in mixtures of a high melting fraction of extra virgin olive oil and cocoa butter
1个月前
已完结
Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification
1个月前
已完结
Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends
1个月前
已完结
The competition between endogenous phospholipids and proteins from pea protein isolate rules their interfacial properties
1个月前
已完结
Sulfur‐Doped Vanadium Oxide for High‐Performance and Stable Cathode Material of Zinc‐Ion Batteries
2个月前
已完结
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