Lv4
412 积分 2026-03-20 加入
Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds
13天前
已完结
Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions
1个月前
已完结
Bioactivity of proanthocyanidin-whey protein isolate stabilized Pickering emulsion with encapsulated β-carotene
1个月前
已完结
The discovery of α-glucosidase inhibitors from Folium Mori using virtual screening and ligand fishing strategies
1个月前
已完结
Fabrication of whey protein isolate fibrils-gallic acid complex high internal-phase Pickering emulsions: Dual functionality as a fat substitute and antioxidant
1个月前
已完结
Insight into emulsion gels stabilized by soy protein isolate–flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein
1个月前
已完结
Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid
1个月前
已完结
Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics
1个月前
已完结
Water-in-oil nanoemulsions as a delivery system for polyphenolic compounds from edible flower and fruit matrix: Modulating bioaccessibility, bioavailability, and health benefits by in vitro
1个月前
已完结
Comparative antioxidant activity and untargeted metabolomic analyses of cherry extracts of two Chinese cherry species based on UPLC-QTOF/MS and machine learning algorithms
2个月前
已完结
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