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158 积分 2024-12-08 加入
Unraveling the impact of polystyrene microplastics with varying particle sizes and concentrations on lipid in vitro digestion and ex vivo absorption
1天前
已完结
The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food
1天前
已完结
Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles
2天前
已完结
Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels
7天前
已完结
Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
8天前
已完结
Effects of inulin on proteinin frozen dough during frozen storage
12天前
已完结
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
12天前
已完结
Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid
12天前
已完结
Effects of tannic acid on physicochemical properties of gluten-free flour and the underlying mechanisms
12天前
已完结
Control of phytopathogen organisms using bioactive compounds contained in orange wax
13天前
已完结
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