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1374 积分 2024-10-28 加入
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review
2小时前
已关闭
Construction of Fucoxanthin Vector Based on Binding of Whey Protein Isolate and Its Subsequent Complex Coacervation with Lysozyme
17天前
已完结
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein
17天前
已完结
Characterization of whey protein-based nanocomplex to load fucoxanthin and the mechanism of action on glial cells PC12
23天前
已完结
Microfluidic Fabrication of pH-Responsive Nanoparticles for Encapsulation and Colon-Target Release of Fucoxanthin
23天前
已完结
Preparation of Fucoxanthin-Loaded Nanoparticles Composed of Casein and Chitosan with Improved Fucoxanthin Bioavailability
23天前
已关闭
Impact of defatting method on oat protein isolate structure-function characteristics
1个月前
已完结
The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties
1个月前
已完结
Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study
1个月前
已完结
Vegetable proteins as encapsulating agents: Recent updates and future perspectives
2个月前
已完结
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