Lv2
158 积分 2024-01-30 加入
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
21小时前
已完结
Protective effects of hawthorn (Crataegus pinnatifida ) polyphenol extract against UVB-induced skin damage by modulating the p53 mitochondrial pathway in vitro and in vivo
6个月前
已完结
Hawthorn Polyphenol Extract Inhibits UVB-Induced Skin Photoaging by Regulating MMP Expression and Type I Procollagen Production in Mice
6个月前
已完结
Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments
6个月前
已完结
Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders
6个月前
已完结
Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation
1年前
已完结
Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes
1年前
已完结
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
1年前
已完结
Effect of octenyl succinic anhydride modified starch on soy protein-polyphenol binary covalently linked complexes
1年前
已完结
Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch
1年前
已完结
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