Lv12
46 积分 2025-01-07 加入
Homologous non-covalent binding mechanism of potato protein and purple potato anthocyanins: Insights into structural and functional benefits
5小时前
已完结
Effects of blackcurrant anthocyanins on the lipid retention capacity of myofibrillar proteins: A study focusing on the gel matrix and interfacial film
5小时前
待确认
Prebiotic Systems Containing Anthocyanin-Rich Pomegranate Flower Extracts with Antioxidant and Antidiabetic Effects
7天前
已完结
Anthocyanin metabolites from gut microbiota and cognitive health
7天前
已完结
Preparation and antimicrobial activity of oregano essential oil Pickering emulsion stabilized by cellulose nanocrystals
15天前
已完结
Formation of low environment-sensitive whey protein isolate-dextran/chondroitin sulfate nanoparticles for cinnamaldehyde encapsulation and food preservation
16天前
已完结
Microcapsules stabilized by cellulose nanofibrils/whey protein complexes and modified with cinnamaldehyde: Characterization and release properties
16天前
已完结
Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations
22天前
已完结
Study on stability of rose anthocyanin extracts and physicochemical properties of complex with whey protein isolate after spray drying
22天前
已完结
皖公网安备34019202002308
