Lv46
510 积分 2024-06-20 加入
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
2天前
已完结
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity
2天前
已完结
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins
1个月前
已关闭
Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles
1个月前
已完结
A New Strategy for Dietary Nutrition to Improve Intestinal Homeostasis in Diarrheal Irritable Bowel Syndrome: A Perspective on Intestinal Flora and Intestinal Epithelial Interaction
1个月前
已完结
Comparative study of interaction and complex formation of Tremella fuciformis polysaccharide with whey protein, lentil protein, and soy protein isolates
1个月前
已完结
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt
1个月前
已完结
Thermal-induced interactions between soy protein isolate and malondialdehyde: Effects on protein digestibility, structure, and formation of advanced lipoxidation end products
1个月前
已完结
Complexes of glycated casein and carboxymethyl cellulose enhance stability and control release of anthocyanins
1个月前
已完结
Biotransformation and metabolism of three mulberry anthocyanin monomers by rat gut microflora
1个月前
已完结
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