Lv11
80 积分 2025-04-03 加入
Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition
2天前
已完结
The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment
2天前
已完结
Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
4天前
已完结
Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions
5天前
已完结
Molecular interaction of cyanidin-3-O-glucoside with ovalbumin: insights from spectroscopic, molecular docking and in vitro digestive studies
6天前
已完结
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability
8天前
已完结
Binding effects of piceatannol and oxyresveratrol on the structural and functional properties of soy protein isolate
10天前
已完结
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins
12天前
已完结
Thermal stability of the complex formed between carotenoids from sea buckthorn (Hippophae rhamnoides L.) and bovine β-lactoglobulin
14天前
已完结
Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments
18天前
已完结
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