Lv1
64 积分 2025-11-18 加入
Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order
1个月前
已完结
Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties
1个月前
已完结
Preparation and characterization of astaxanthin‐loaded microcapsules and its application in effervescent tablets
1个月前
已完结
Antioxidant homoisoflavonoids from Polygonatum odoratum
1个月前
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
2个月前
已完结
Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility
2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
2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
2个月前
已完结
Improving the biological activities of astaxanthin using targeted delivery systems
2个月前
已完结
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