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30 积分 2024-04-09 加入
Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation
14天前
已完结
Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate
14天前
已完结
Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum
29天前
已完结
Bioinspired hydrophobic chitosan-based films for monitoring the visual freshness of pork
1个月前
已完结
Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells
4个月前
已完结
Improvement of Anthocyanin Encapsulation Efficiency into Yeast Cell by Plasmolysis, Ethanol, and Anthocyanin Concentration Using Response Surface Methodology
6个月前
已关闭
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
6个月前
已完结
Preparation, characterization, and antioxidant activity of zein nanoparticles stabilized by whey protein nanofibrils
6个月前
已完结
Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging
6个月前
已完结
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
6个月前
已完结
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