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48 积分 2024-12-17 加入
Gastrointestinal pH-Sensitive Pickering Emulsions Stabilized by Zein Nanoparticles Coated with Bioactive Glycyrrhizic Acid for Improving Oral Bioaccessibility of Curcumin
1个月前
已完结
pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk
2个月前
已完结
Fat taste signal transduction and its possible negative modulator components
3个月前
已完结
Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: structure, functionality and interaction mechanism
6个月前
已完结
pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface
6个月前
已完结
Dection of sweet and umami taste in the absence of taste receptor T1r3
7个月前
已完结
Nutri-metabolomics Applied to Taste Perception Phenotype: Human Subjects with High and Low Sensitivity to Taste of Fat Differ in Salivary Response to Oleic Acid
9个月前
已完结
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate
10个月前
已完结
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate
10个月前
已完结
N-Doped Carbon Nanotubes As Metal-Free Catalysts for Paa Activation: Exploration of Reaction Mechanisms and Prediction of Active Sites
10个月前
已完结
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