Lv11
8 积分 2024-10-07 加入
Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation
1小时前
待确认
Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics
3天前
已完结
Enzymatic and chemical modification of zein for food application
3天前
已完结
Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion
12天前
已完结
Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion
14天前
已完结
Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene
14天前
已完结
Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility
1个月前
已完结
Ultrasonic assisted preparation of covalent bonding pea protein and polyphenol conjugate in emulsion delivery system
1个月前
已完结
Sub-denaturing thermal pretreatment modulates lactoferrin-quercetin interactions: Structural dynamics, binding mechanisms, and functional synergy
1个月前
已关闭
Formulation of High Internal Phase Pickering Emulsions Stabilized by Pomelo Peel-Derived Cellulose Nanofibrils and Pea Protein Isolate as Pork Fat Substitutes in Meat Patties
3个月前
已完结
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