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20 积分 2026-10-04 加入
Plant Protein‐Dietary Polyphenol Interactions: Implications for Protein Structural and Functional Properties and Digestibility
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Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics
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Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility
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Absorption mechanism of whey-protein-delivered curcumin using Caco-2 cell monolayers
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