Lv6
2264 积分 2025-10-08 加入
High internal phase Pickering emulsions stabilized by plant protein and polysaccharide composite particles: Construction, stability, application, and research advance
20天前
已完结
Progress in the application of high internal phase emulsions in weight-loss food development: Mechanisms, effects, applications and integration with artificial intelligence
20天前
已完结
Protein modification: convergence of artificial intelligence, synthetic biology, and nano-assembly
20天前
已完结
Nano-AI synergy in food chemistry: smart analytical tools for quality, safety, and nutritional profiling
20天前
已完结
Nanoencapsulation of bioactive compounds: recent advances in food systems for enhanced stability and bioavailability
20天前
已完结
EGCG combined with pulsed ultrasound inhibited browning of frozen-thawed apples by synergistically stabilizing cell structures, inducing flavonoid accumulation, and inhibiting PPO expression
1个月前
已完结
Nine Steaming Nine Sun-drying processing enhanced properties of Polygonatum Kingianum against inflammation, oxidative stress and hyperglycemia
1个月前
已完结
Construction of a Quantitative Analysis and Prediction Model for the Antioxidant Effects of Polysaccharides from Polygonatum Sibiricum and Lycium Barbarum Based on Machine Learning
1个月前
已完结
Optimization of Polysaccharide Extraction Process from Polygonatum sibiricum and Study on Its Antioxidant and Hypoglycemic Activities
1个月前
已完结
Effects of nine-steam-nine-bask processing on the bioactive compounds content, bioaccessibility, and antioxidant capacity of Polygonatum cyrtonema Hua
1个月前
已完结
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