Lv2
128 积分 2025-10-27 加入
Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus
9天前
已完结
Synergistic effect of “methyl cellulose-dextran” on oral curcumin delivery via casein nanomicelle: fabrication, characterization, and cancer therapeutic efficacy assessment
11天前
已完结
Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods
19天前
已完结
Protein-polysaccharide-based delivery systems for enhancing the bioavailability of curcumin: A review
1个月前
已完结
Biosurfactant-amphiphilized hyaluronic acid: A dual self-assembly anticancer nanoconjugate and drug vector for synergistic chemotherapy
1个月前
已完结
Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
1个月前
已完结
Analysis of non-covalent interaction between β-lactoglobulin and hyaluronic acid under ultrasound-assisted treatment: Conformational structures and interfacial properties
1个月前
已完结
Sustainable pH-responsive Casein/Hyaluronic Acid Layered Nanoparticles for Targeted Delivery of Metformin to Colorectal Cancer
4个月前
已完结
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
4个月前
已完结
The application of marine polysaccharides to antitumor nanocarriers
5个月前
已完结
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