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30 积分 2024-07-28 加入
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W
26天前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein-polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
3个月前
已完结
The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances
3个月前
已完结
Improved chemical and gastrointestinal stability of natural proanthocyanidins encapsulated in hydrolyzed soy protein-based nanoparticles
3个月前
已完结
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