Lv11
40 积分 2026-01-27 加入
Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility
8小时前
待确认
Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics
2天前
已完结
Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors
3天前
已完结
Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion
1个月前
已完结
Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPI-dextran conjugates
1个月前
已完结
Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel
1个月前
已完结
Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence
1个月前
已完结
Study of microencapsulation of immunoglobulin Y on the targeted controlled intestinal release
1个月前
已完结
Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster peptides: Characterization, absorption and transport mechanism
1个月前
已完结
Polysaccharides-based delivery system for efficient encapsulation and controlled release of food-derived active peptides
1个月前
已完结
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