Lv21
164 积分 2024-08-12 加入
The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex
11小时前
待确认
Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties
14天前
已完结
Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin
16天前
已完结
SIMULTANEOUS VEHICULATION OF CURCUMIN AND RIBOFLAVIN IN BIGELS PRODUCED THROUGH WPI COLD-SET GELATION
16天前
已完结
In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin
16天前
已完结
A biodegradable magnesium surgical staple for colonic anastomosis: In vitro and in vivo evaluation
16天前
已完结
Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior
18天前
已关闭
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
20天前
已完结
Rheology and microstructure of myofibrillar protein–olive oil composite gels: effect of different non‐meat protein as emulsifier
20天前
已完结
Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types
20天前
已完结
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