Lv5
1300 积分 2025-05-07 加入
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
18小时前
待确认
Grape seed proanthocyanidin-loaded gel-like W/O/W emulsion stabilized by genipin-crosslinked alkaline soluble polysaccharides-whey protein isolate conjugates: Fabrication, stability, and in vitro digestion
13天前
已完结
Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels
13天前
已完结
Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
13天前
已完结
Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics
13天前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
15天前
已完结
The enhanced degradation behavior of oxytetracycline by black soldier fly larvae with tetracycline resistance genes in the larval gut: Kinetic process and mechanism
2个月前
已完结
Comparative assessment of physicochemical and functional properties of chestnut protein obtained by different extraction methods
2个月前
已完结
Pulse current assisted regulation for creep aging behavior of 1420 alloy under different current density
2个月前
已关闭
Chestnut protein as functional ingredients in gluten-free products: Evaluation of nutritional properties in native and fermented forms
2个月前
已完结
皖公网安备34019202002308
