Lv2
108 积分 2025-10-27 加入
Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods
1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
3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
3个月前
已完结
The application of marine polysaccharides to antitumor nanocarriers
4个月前
已完结
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt
4个月前
已完结
Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics
4个月前
已完结
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