Lv1
14 积分 2025-02-15 加入
Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion
7天前
已完结
Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes
7天前
已完结
Camel whey protein (CWP) ameliorates liver injury in type 2 diabetes mellitus rats and insulin resistance (IR) in HepG2 cells via activation of the PI3K/Akt signaling pathway
17天前
已完结
Characterization of the structure, stability, and activity of hypoglycemic peptides fromMoringa oleiferaseed protein hydrolysates
17天前
已完结
Structural characterization and in vitro hypoglycaemic activity of glucomannan from Anemarrhena asphodeloides Bunge
17天前
已完结
Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties
24天前
已完结
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions
25天前
已完结
Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid
25天前
已完结
Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery
1个月前
已完结
The protective effect of silk fibroin on high glucose induced insulin resistance in HepG2 cells
1个月前
已完结
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