Lv11
28 积分 2023-10-30 加入
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions
6小时前
待确认
Cooxidation of proteins and lipids in whey protein oleogels with different water amounts
6天前
已完结
Study on the Interactions Between oral Mucin and Cyanidin 3-O-glucoside: The Effect of Oxidized Quinone
3个月前
已完结
Antioxidant properties of lipid concomitants in edible oils: A review
3个月前
已完结
Assessment of glyceride-structured oleogels as an injectable extended-release delivery system of bupivacaine
3个月前
已完结
A novel all-natural (collagen+pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity
7个月前
已完结
Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum
7个月前
已完结
Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels
7个月前
已完结
Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum
8个月前
已完结
Antioxidant Activity of a Proanthocyanidin-Rich Extract from Grape Seed in Whey Protein Isolate Stabilized Algae Oil-in-Water Emulsions
8个月前
已完结
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