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  1. 1
    Nanolipsome Modified with Inulin and Pea Protein Isolate Improve the Thermal Stability and Slow the Release of Anthocyanin at Simulated In Vitro Digestion and Hot Cocoa Beverage

    Nanolipsome Modified with Inulin and Pea Protein Isolate Improve the Thermal Stability and Slow the Release of Anthocyanin at Simulated In Vitro Digestion and Hot Cocoa Beverage by Aniya, Lianlian Zhang, Yan Li, Xiaoji Fu

    Published 2025-02-01
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  2. 2
    Preparation, Physicochemical Properties and Stability of Anthocyanin Nanoliposomes Before and After Double-Layer Modification Using Synanthrin and Pea Protein Isolate

    Preparation, Physicochemical Properties and Stability of Anthocyanin Nanoliposomes Before and After Double-Layer Modification Using Synanthrin and Pea Protein Isolate by Lianlian Zhang, Aniya, Shengping Xing, Jing Li, Ying Liu, Chaozhi Li, Jianhang Zhu, Yan Li, Xiaoji Fu

    Published 2025-07-01
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