Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios

Food Chemistry, Journal Year: 2025, Volume and Issue: 475, P. 143322 - 143322

Published: Feb. 10, 2025

Language: Английский

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Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: microstructural characterization, stability, and curcumin delivery behavior

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111257 - 111257

Published: Feb. 1, 2025

Language: Английский

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Natural, Tough and pH-Responsive Ultrasound Modified Soy Protein Isolate-Arabinoxylan based Double Network Hydrogels for Controlled Nutrients Release

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111174 - 111174

Published: Feb. 1, 2025

Language: Английский

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Chitosan-polygalacturonic acid-double-layered liposomes for oleanolic acid delivery: In vitro semi-dynamic digestion, improved cell uptake and liver protection

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 308, P. 142534 - 142534

Published: March 26, 2025

Language: Английский

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Hybrid Plant-based Meat Alternatives Structured via Co-Extrusion: A Review

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 105013 - 105013

Published: April 1, 2025

Language: Английский

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