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106 积分 2026-08-23 加入
Development of casein-based nanonutraceuticals by entrapping anthocyanin derived from secondary-agricultural residues: A step towards functional food additives
12天前
已完结
pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
12天前
已完结
Recent progress in improving delivery, bioavailability and bioactivity of polyphenolic compounds through encapsulation: A comprehensive review
22天前
已完结
Recent progress in improving delivery, bioavailability and bioactivity of polyphenolic compounds through encapsulation: A comprehensive review
23天前
已完结
Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
23天前
已完结
The role of reaction sequence in governing the structure and emulsification performance of ternary protein-polyphenol-polysaccharide covalent complexes
25天前
已完结
Effect of fatty acid chain length and assembly sequence on the structure and digestibility of wheat starch-β-lactoglobulin-fatty acids ternary complexes
25天前
已完结
Outstanding Degradation Resistance of Hyaluronic Acid Achieved by Flavonoid Conjugations: Rheological Behavior
26天前
已完结
Functional hyaluronic acid conjugates based on natural polyphenols exhibit antioxidant, adhesive, gelation, and self-healing properties
26天前
已完结
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health
26天前
已完结
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