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148 积分 2024-11-23 加入
How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges
1天前
已完结
Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies
1天前
待确认
Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review
1天前
已完结
Technological aspects and stability of polyphenols
6天前
已完结
Factors Influencing the Chemical Stability of Carotenoids in Foods
13天前
已完结
Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid
20天前
已完结
Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid
20天前
已完结
Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention
20天前
已完结
Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions
20天前
已完结
Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions
20天前
已完结
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