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548 积分 2025-10-21 加入
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility
2天前
已完结
Alleviation effect of lutein Pickering emulsion formed by casein-dextran conjugates through Maillard reaction against blue light retinal degeneration
2天前
已完结
Ovalbumin-flaxseed gum dry Maillard covalent reaction improves the properties of the complex emulsion
2天前
已完结
Construction of HIPPEs based on sea bass protein-konjac glucomannan complexes for the delivery of astaxanthin, DHA and EPA
2天前
已完结
Molecular insights into whey protein fibril-sodium alginate-piperine complexes for stabilizing astaxanthin emulsions with improved bioaccessibility
2天前
已完结
The effect of ultrasonic-assisted glycosylation modification on the physicochemical properties and digestive characteristics of astaxanthin emulsion loaded with soybean whey protein
2天前
求助中
Sea buckthorn pulp oil nanoemulsion ameliorates colitis by regulating inflammatory cytokines, enhancing antioxidant enzyme activities, and affecting the gut microbiota, fecal metabolome in C57BL/6 mice
3天前
已完结
The threshold of amyloid aggregation of beta-lactoglobulin: Relevant factor combinations
9天前
已完结
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability
9天前
已完结
Preparations, characterizations, assembly behaviors, applications, and perspectives of whey protein amyloid fibrils: A review
9天前
已完结
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