Lv5
920 积分 2023-10-29 加入
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
2小时前
已完结
Pickering emulsion stabilized using modified gluten protein
2天前
已完结
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods
2天前
已完结
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
5天前
已完结
Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein
5天前
已完结
Double-coated nanoliposomes improve the bioavailability of flavanone hesperetin
5天前
已完结
Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein
5天前
已完结
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
5天前
已完结
A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion
5天前
已完结
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
6天前
已完结
Phased nanopore assembly with Shasta and modular graph phasing with GFAse
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