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34 积分 2025-12-16 加入
Co-culture Fermentation of Maize Bran with Saccharomyces cerevisiae and Lactic Acid Bacteria: Effect on Techno-Functional, Structural, Flavor, and Antioxidant Properties
19天前
已完结
Thermal stability, antioxidant activity and bioavailability of pea protein–naringin Pickering emulsion for enhanced delivery applications
24天前
已完结
Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins
24天前
已完结
Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions
24天前
已完结
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
24天前
已完结
Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation
24天前
已完结
Effect of Combined Mechanical Pretreatment on the Structure and Pickering Emulsion Stability of Natural Insoluble Rice Bran Protein-Polysaccharide-Phenol Complexes
24天前
已完结
Effect of epigallocatechin-3-gallate modification combined with mechanical pretreatment on the structural characteristics and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
24天前
已完结
Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
24天前
已完结
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
24天前
已完结
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