Lv622
1740 积分 2024-05-01 加入
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
3个月前
已完结
Determination of phenolic composition, antioxidant activity, and cytotoxicity characteristics of kombucha beverage containing Echium amoenum
4个月前
已完结
Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability
4个月前
已完结
Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes
4个月前
已完结
The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid
4个月前
已完结
Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability
4个月前
已完结
Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions
4个月前
已完结
Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
4个月前
已完结
Tea pomace protein-ε-polylysine-anthocyanin composite nanocomplexes: Elucidation of stability, structural properties, and in vitro digestion
4个月前
已完结
Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms
4个月前
已完结
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