Lv4
480 积分 2022-10-09 加入
Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera
14天前
已完结
The enhanced anti-obesity effect and reduced gastric mucosa irritation of capsaicin-loaded nanoemulsions
1个月前
已完结
Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt
1个月前
已完结
Improving the bioaccessibility and in vitro absorption of 5-demethylnobiletin from chenpi by se-enriched peanut protein nanoparticles-stabilized pickering emulsion
1个月前
已完结
In vitro release and antioxidant activity of Satsuma mandarin (Citrus reticulata Blanco cv. unshiu) peel flavonoids encapsulated by pectin nanoparticles
1个月前
已完结
An Up-to-Date Review on Citrus Flavonoids: Chemistry and Benefits in Health and Diseases
1个月前
已完结
Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity
1个月前
已完结
Zein enhanced the digestive stability of five citrus flavonoids via different binding interaction
1个月前
已完结
Mind the Particle Rigidity: Blooms the Bioavailability via Rapidly Crossing the Mucus Layer and Alters the Intracellular Fate of Curcumin
1个月前
已完结
Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications
2个月前
已完结
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