Cargando…

Editorial: Advances on innovative protein-based complexes with promising functionality, nutrient retention and encapsulation capacity

Detalles Bibliográficos
Autores principales:	Chen, Shuai, Feng, Xiao, Yu, Xi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10265628/ https://www.ncbi.nlm.nih.gov/pubmed/37324744 http://dx.doi.org/10.3389/fnut.2023.1217964

Ejemplares similares

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
por: Song, Jiahui, et al.
Publicado: (2022)

Editorial: Food Protein-Based Colloids: Structure, Digestion, and Nutrients Delivery
por: Li, Yuan, et al.
Publicado: (2022)

Editorial: Nutrients, Gut Microbiome, and Intestinal Inflammation
por: Yang, Fang, et al.
Publicado: (2022)

Editorial: Nutrient requirements and diabetes during pregnancy
por: Ma, Zheng Feei
Publicado: (2023)

Editorial: Recent advances and product opportunities in the technology of proteins, probiotics, and prebiotics
por: Fu, Caili, et al.
Publicado: (2023)

Editorial: Metabolic consequences of malnutrition: How to balance nutrients and genes
por: Liu, Hao-Yu, et al.
Publicado: (2022)

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes
por: Ge, Ruihong, et al.
Publicado: (2022)

Editorial: Innovative therapies and novel challenges in pediatric intestinal failure
por: Köglmeier, Jutta, et al.
Publicado: (2022)

Editorial: Agri-food innovations in the quest for food and environmental security
por: Thakur, Monika, et al.
Publicado: (2023)

Biocompatible Polyelectrolyte Complex Nanoparticles for Lycopene Encapsulation Attenuate Oxidative Stress-Induced Cell Damage
por: Zhang, Dongjing, et al.
Publicado: (2022)

Editorial: Novel emulsion systems: Solutions to enhance nutrient bioavailability and healthy diets
por: Shi, Aimin, et al.
Publicado: (2022)

Editorial: Nutritional Buffering Strategies to Improve Exercise Capacity and Performance
por: Saunders, Bryan, et al.
Publicado: (2021)

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System
por: Li, Minghui, et al.
Publicado: (2021)

Editorial: The State of Science and Innovation of Bioactive Research and Applications, Health, and Diseases
por: Durazzo, Alessandra, et al.
Publicado: (2019)

Editorial: Nurturing sustainable nutrition through innovations in food science and technology
por: Poli, Giuseppe, et al.
Publicado: (2022)

Editorial: Innovative high value-added processing of soybean and its by-products
por: Lyu, Bo, et al.
Publicado: (2023)

Research Note: The effect of sequential displacement of dietary dextrose with myo-inositol on broiler chicken growth performance, bone characteristics, ileal nutrient digestibility, and total tract nutrient retention
por: Cowieson, A.J., et al.
Publicado: (2020)

Editorial: Food-Based Dietary Guidelines: The Relevance of Nutrient Density and a Healthy Diet Score
por: van den Heuvel, Ellen G. H. M., et al.
Publicado: (2020)

Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects
por: Foligni, Roberta, et al.
Publicado: (2023)

Editorial: Improving body composition and functional capacity in chronic kidney disease patients
por: Bellafronte, Natalia Tomborelli, et al.
Publicado: (2023)

Editorial: Health effects and pathophysiological mechanisms of one-carbon metabolism nutrients intake throughout the life cycle
por: Liu, Jufen, et al.
Publicado: (2023)

Underutilized legumes: nutrient status and advanced breeding approaches for qualitative and quantitative enhancement
por: Samal, Ipsita, et al.
Publicado: (2023)

Editorial: Rising stars in nutrition and food science technology: innovative research on nutritional marine foods
por: Wang, Yueqi, et al.
Publicado: (2023)

Editorial: Advances in nutrition, food processing and monitoring
por: Zaukuu, John-Lewis Zinia, et al.
Publicado: (2023)

Editorial: Advances in targeted delivery of natural flavonoids
por: Xu, Yang, et al.
Publicado: (2023)

New Nutrient Rich Food Nutrient Density Models That Include Nutrients and MyPlate Food Groups
por: Drewnowski, Adam, et al.
Publicado: (2020)

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism
por: Liu, Lianliang, et al.
Publicado: (2023)

Editorial: Innovative non-thermal technologies for the extraction and modification of bioactive compounds from food processing by-products
por: Zhang, Zhi-Hong, et al.
Publicado: (2023)

Editorial: Innovation and trends in the global food systems, dietary patterns and healthy sustainable lifestyle in the digital age
por: Hoteit, Maha, et al.
Publicado: (2023)

Editorial: Advances in tomato and tomato compounds research and technology
por: Pinela, José, et al.
Publicado: (2022)

Debate: Could the litchi pericarp oligomeric procyanidins bioconverted by Lactobacillus plantarum increase the inhibitory capacity on advanced glycation end products?
por: Feng, Nianjie, et al.
Publicado: (2022)

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods
por: Liem, Djin Gie, et al.
Publicado: (2019)

Editorial: Rising stars in nutrition and microbes: nutrients and diets that shape gut microbiota, change intestinal barrier and regulate lifestyle-related diseases
por: Li, Peng-Gao, et al.
Publicado: (2023)

Effects of starch and gelatin encapsulated vitamin A on growth performance, immune status and antioxidant capacity in weaned piglets
por: Hu, Yuhan, et al.
Publicado: (2020)

Editorial: Risk-benefit assessment of foods: Advances in public health
por: Boué, Géraldine, et al.
Publicado: (2022)

Editorial: Advances and trends in nutraceutical and functional plant-based food
por: Chen, Gengjun, et al.
Publicado: (2023)

Editorial: Advanced processing technology for improving the nutritional profile of food
por: Muhammad, Dimas Rahadian Aji, et al.
Publicado: (2023)

Editorial: Flavor chemistry of food: mechanism, interaction, new advances
por: Huang, Mingquan, et al.
Publicado: (2023)

Editorial: Rising stars in Food Chemistry
por: Chen, Shuai, et al.
Publicado: (2022)

Editorial: Trace element chemistry and health
por: Wang, Xinyu, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_beqm2p3hjctec8nsh0k53nkq5g