Vitamin D 3 Emulsions Stabilized With Pea Proteins and Arabinoxylans as a Fortification Strategy for Plant‐Based Beverages

Documenti analoghi

• Overweight Leads to an Increase in Vitamin E Absorption and Status in Mice
  di: Katherine Alvarado‐Ramos, et al.
  Pubblicazione: (2024)
• The Regulatory Effects of Pea Protein Hydrolysate on Lipid Metabolism in Gestational Diabetic Mice
  di: Tingqing Yu, et al.
  Pubblicazione: (2025)
• Modulation of Intestinal Microbiota Through Kefir‐Based Beverages in a Murine Model of Acute Pancreatitis
  di: Diego Aguirre‐Ramírez, et al.
  Pubblicazione: (2025)
• Randomized Controlled Trial: Effects of a Bitter‐Tasting Pea Protein Hydrolysate Intervention With Low Degree of Hydrolyzation on Energy Intake in Moderately Overweight Male Subjects
  di: Katrin Gradl, et al.
  Pubblicazione: (2025)
• Anti‐Inflammatory and Antioxidant Potential of Polyphenol–Protein Particle‐Enriched Beverage via Attenuating Biochemical Alterations and Colon Tissue Damage in Acetic Acid‐Induced Colitis in Rats
  di: Sidra Tul‐Muntaha, et al.
  Pubblicazione: (2025)