Detalhe da pesquisa
1.
A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions.
Molecules
; 28(24)2023 Dec 14.
Artigo
Inglês
| MEDLINE | ID: mdl-38138576
2.
Three new constituents from the Tujia ethnomedicine Swertia punicea Hemsl.
Nat Prod Res
; 37(9): 1444-1455, 2023 May.
Artigo
Inglês
| MEDLINE | ID: mdl-34886720
3.
Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application.
RSC Adv
; 11(41): 25141-25157, 2021 Jul 19.
Artigo
Inglês
| MEDLINE | ID: mdl-35478917
4.
Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient.
RSC Adv
; 10(25): 14892-14905, 2020 Apr 08.
Artigo
Inglês
| MEDLINE | ID: mdl-35497134
5.
Chemical characterization of constituents from Polygonatum cyrtonema Hua and their cytotoxic and antioxidant evaluation.
Nat Prod Res
; 34(17): 2482-2489, 2020 Sep.
Artigo
Inglês
| MEDLINE | ID: mdl-30582363