Lv3
220 积分 2025-03-12 加入
Stability of lutein-based nanoemulsions under thermal and UVC-light exposure: Effect of lutein esterification and oil phase constitution
13天前
已完结
FRET/SAXS integration reveals the digestion-absorption trade-off driven by dynamic self-assembly of human milk triacylglycerols
19天前
已完结
Comparative effects of enzymatic hydrolysis by four proteases on the structure, functional properties, and bioactivities of lactoferrin
2个月前
已完结
From in silico design to in vitro validation: Surfactant free synthesis of Oleuropein loaded levan nanoparticles
3个月前
已完结
Comprehensive Review on Oleogels Structured by Lipid‐Based Compounds: From Structure Mechanisms to Nutritional Functionalities and Applications in Food Industry
3个月前
已完结
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
3个月前
已完结
Digestion and absorption of triacetin, a short‐chain triacylglycerol
3个月前
已完结
Fat replacement and reduction strategies for plant-based foods
3个月前
已关闭
A systematic review on innovations in co-stabilized protein-hydrocolloid Pickering emulsions: mechanistic insights, tailored properties, and functional applications
4个月前
已关闭
Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties
4个月前
已完结
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