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10 积分 2026-03-30 加入
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
2个月前
已完结
Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
2个月前
已完结
Food-grade covalent complexes and their application as nutraceutical delivery systems: A review
2个月前
已完结
Interactions of different phenolic acids and flavonoids with soy proteins
2个月前
已完结
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
2个月前
已完结
Protein glycosylation: a promising way to modify the functional properties and extend the application in food system
2个月前
已完结
Protein glycosylation: A promising way to modify the functional properties and extend the application in food system
2个月前
已关闭
Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties
2个月前
已完结
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
2个月前
已完结
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