Lv1
20 积分 2024-05-08 加入
Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis
6小时前
已完结
Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions
8天前
已完结
Structural homeostasis and controlled release for anthocyanin in oral film via sulfated polysaccharides complexation
7个月前
已完结
Design of geometric structures of hydrogel via 3D printing to regulate release kinetics and bioaccessibility of β-carotene
7个月前
已完结
Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussel sprouts during static in vitro digestion
8个月前
已完结
Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion
8个月前
已完结
Emulsion templated microencapsulation of dandelion (Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin
8个月前
已完结
Complexes of glycated casein and carboxymethyl cellulose enhance stability and control release of anthocyanins
8个月前
已完结
Combinatorial preparation and structural characterization of anthocyanins and aglycones from Purple-heart Radish for evaluation of physicochemical stability and pancreatic lipase inhibitory activity
8个月前
已完结
In situ Raman characterization of the stability of blueberry anthocyanins in aqueous solutions under perturbations in temperature, UV, pH
8个月前
已完结
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