Lv5
1560 积分 2024-06-20 加入
Measurement of Fermentation Products and Substrate Disappearance During Incubation of Dietary Fibre Sources with Human Faecal Flora
8天前
已完结
Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds
8天前
已完结
Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties
15天前
已关闭
In vitro gastrointestinal digestion and fecal fermentation behaviors of pectin from feijoa (Acca sellowiana) peel and its impact on gut microbiota
17天前
已完结
Protein-Polysaccharide Complexes and Conjugates: Structural Modifications and Interactions Under Diverse Treatments
2个月前
已完结
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
4个月前
已完结
Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity
4个月前
已完结
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins
5个月前
已关闭
Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles
5个月前
已完结
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