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68 积分 2024-07-08 加入
Construction of W/O/W microcapsules based on the combination of polyglycerol polyricinoleate/protein for the co-encapsulation of crocin and quercetin: Physical properties, stability and in vitro digestion
2个月前
已完结
Recent advances and potentiality of postbiotics in the food industry: Composition, inactivation methods, current applications in metabolic syndrome, and future trends
4个月前
已完结
Oral polyphenol-based microbeads with synergistic demulsification and fat locking for obesity treatment
4个月前
已完结
Amelioration of nutritional properties of bakery fat using omega‐3 fatty acid‐rich edible oils: a review
5个月前
已完结
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
6个月前
已完结
Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment
11个月前
已完结
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
11个月前
已完结
Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism
11个月前
已完结
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