Lv55
990 积分 2023-01-19 加入
Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch–steviol glycoside composite hydrogels
7天前
已完结
Simultaneous improvement of the physical and biological properties of starch films by incorporating steviol glycoside-based solid dispersion
7天前
已完结
[21] Fluorescence quenching studies: Analysis of nonlinear Stern-Volmer data
3个月前
已完结
A UV/Vis spectrophotometric methodology for quality control of stevia-based extracts in the food industry
7个月前
已完结
Curcumin and whey protein concentrate binding: Thermodynamic and structural approach
7个月前
已完结
Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin
7个月前
已完结
Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study
7个月前
已完结
Protein-polysaccharide nanocomplexes as nanocarriers for delivery of curcumin: a comprehensive review on preparation methods and encapsulation mechanisms
7个月前
已完结
Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects
8个月前
已完结
Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure
8个月前
已完结
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