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10 积分 2025-06-26 加入
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
4小时前
待确认
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
7小时前
已完结
Fish Gelatin Nanoparticles: An Effective Carrier for Curcumin Delivery
8小时前
已完结
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
3天前
已完结
Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage
3天前
已完结
Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation
5天前
已完结
Interaction of soybean protein isolate with hawthorn flavone complex
1个月前
已完结
Functional properties amelioration of rosmarinic acid by covalently binding with soybean protein isolate
1个月前
已完结
Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin
2个月前
已完结
Stability of curcumin in buffer solutions and characterization of its degradation products
2个月前
已完结
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