Lv42
614 积分 2025-01-06 加入
Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
5天前
已关闭
Synergistic, antagonistic and additive antioxidant effects in the binary mixtures
5天前
已完结
Antimicrobial and anti-biofilm activities of chlorogenic acid grafted chitosan against Staphylococcus aureus
10天前
已完结
Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties
11天前
已完结
Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery
3个月前
已完结
Effects of polysaccharides on the structure, functionality, emulsion stability and rheological properties of soybean meal hydrolysate-proanthocyanidin complexes
3个月前
已完结
Modification of plum seed protein isolate via enzymatic hydrolysis, polyphenol conjugation and polysaccharide complexation to enhance emulsification and encapsulation of essential oils
3个月前
已完结
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