Lv11
34 积分 2025-02-15 加入
Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions
1小时前
已完结
Protein‐Based Probiotic Delivery Systems: Structural Basis, Functional Roles, and Food Applications
8天前
已完结
Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk
15天前
已完结
Anti-ageing peptides and proteins for topical applications: a review
1个月前
已完结
Screening and identification of a novel antidiabetic peptide from collagen hydrolysates of Chinese giant salamander skin: network pharmacology, inhibition kinetics and protection of IR-HepG2 cells
1个月前
已完结
Recent advance in the biological activity of chlorogenic acid and its application in food industry
1个月前
已完结
Bioactive functions of chlorogenic acid and its research progress in pig industry
1个月前
已完结
Physicochemical stability of corn protein hydrolysate/tannic acid complex‐based β‐carotene nanoemulsion delivery system
3个月前
已完结
Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion
5个月前
已完结
Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes
5个月前
已完结
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