Lv323
250 积分 2024-03-20 加入
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
4天前
已完结
Structure and in vitro bioactive properties of O/W emulsions generated with fava bean protein hydrolysates
6天前
已完结
Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan
12天前
已完结
A dynamic view on the chemical composition and bioactive properties of mulberry fruit using an in vitro digestion and fermentation model
14天前
已完结
Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations
16天前
已完结
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
16天前
已完结
Naturally occurring protein/polysaccharide hybrid nanoparticles for stabilizing oil-in-water Pickering emulsions and the formation mechanism
16天前
已完结
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties
19天前
已完结
In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl
1个月前
已完结
The efficacy of polyphenols as an antioxidant agent: An updated review
1个月前
已完结
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