Lv3
302 积分 2024-09-07 加入
Curcumin-loaded composite nanoparticles from aggregated insoluble soybean protein hydrolysate and soluble soybean polysaccharide: Fabrication, characterization, and application in stabilizing W/O/W Pickering emulsions
3天前
已完结
Pectin emulsion gel: Effect of different low-methoxyl pectin on loading and colon-targeted release of curcumin
3天前
已完结
Pickering Emulsions Stabilized by Pumpkin Seed Protein Isolate/λ-Carrageenan and Their Transdermal Delivery Performance
3天前
已完结
Stability protection of lutein emulsions by utilizing a functional conjugate of collagen and Lycium barbarum L. leaf flavonoid
3天前
已完结
Lipid oxidation and aldehyde formation during in vitro gastrointestinal digestion of roasted scallop (Patinopecten yessoensis) – the role of added antioxidant of bamboo leaves
26天前
已完结
Mycelial protein as a novel alternative protein: A comparative study on the nutritional, digestible and processing quality with soy and yeast proteins
1个月前
已完结
Harnessing artificial intelligence for advancements in Rice / wheat functional food Research and Development
2个月前
已完结
Modulating digestion behavior, antioxidant activity, and cytotoxicity of rice bran oil bodies through interface engineering
3个月前
已关闭
Utilization of layer-by-layer deposition to improve the stability of astaxanthin emulsions: Triple-layer coatings formed using sodium caseinate-pectin-chitosan
4个月前
已完结
Sterol bioaccessibility in a plant sterol-enriched beverage using the INFOGEST digestion method: Influence of gastric lipase, bile salts and cholesterol esterase
5个月前
已完结
皖公网安备34019202002308
