杨春天
Lv4
590 积分
2023-01-19 加入
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A UV/Vis spectrophotometric methodology for quality control of stevia-based extracts in the food industry
12天前
已完结
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Curcumin and whey protein concentrate binding: Thermodynamic and structural approach
22天前
已完结
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Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin
25天前
已完结
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Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study
25天前
已完结
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Protein-polysaccharide nanocomplexes as nanocarriers for delivery of curcumin: a comprehensive review on preparation methods and encapsulation mechanisms
25天前
已完结
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Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects
1个月前
已完结
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Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure
1个月前
已完结
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Study on the bioavailability of stevioside-encapsulized lutein and its mechanism
1个月前
已完结
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Alginate-based gel beads with bigel structures: Preparation, characterization and bioactive encapsulation
1个月前
已完结
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Pectin-coated whey protein isolate/zein self-aggregated nanoparticles as curcumin delivery vehicles: Effects of heating, pH, and adding sequence
1个月前
已完结