Lv11
54 积分 2025-11-18 加入
Preparation and characterization of astaxanthin‐loaded microcapsules and its application in effervescent tablets
6小时前
待确认
Antioxidant homoisoflavonoids from Polygonatum odoratum
9天前
已完结
An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach
1个月前
已完结
Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility
1个月前
已完结
An accurate, rapid, and sensitive method for simultaneous determination of four typical heterocyclic amines in roasted pork patties: Application in the study of inhibitory effects of astaxanthin
1个月前
已完结
Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate
1个月前
已完结
Improving the biological activities of astaxanthin using targeted delivery systems
1个月前
已完结
Lipid oxidation in food science and nutritional health: A comprehensive review
1个月前
已完结
Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying
1个月前
已完结
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