Lv11
80 积分 2024-05-14 加入
Evaluation of pineapple peel cellulose nanocrystals/EGCG complexes for improving the stability of curcumin emulsion
1小时前
待确认
Processing, Nutrition, and Functionality of Hempseed Protein: A Review
13天前
已完结
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum
1个月前
已完结
Development of a nanoemulsion ofPhyllanthus emblicaL. branch extract
1个月前
已完结
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
1个月前
已完结
Understanding protein digestion in infants and the elderly: Current in vitro digestion models
3个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
3个月前
已完结
Description of a Dynamic In Vitro Model of the Dog Gastrointestinal Tract and an Evaluation of Various Transit Times for Protein and Calcium
3个月前
已完结
The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein
3个月前
已完结
Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods
3个月前
已完结
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