Lv5
1094 积分 2024-09-25 加入
Incorporation of polysaccharides (κ-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: microstructure, physicochemical stability and digestive properties
1个月前
已完结
Quercetin on the properties of rice bran oil body: Focused surface charge, oxidative stability and digestive properties
1个月前
已完结
Integrated multi-omics and network pharmacology reveals antioxidant-active metabolites and health benefits of Camellia oleifera seed oil
2个月前
已完结
The role of interfacial protein composition in the stability of soybean oil bodies: Elucidating the mechanism of protein-lipid co-oxidation under different extraction conditions
3个月前
已完结
Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions
3个月前
已完结
Engineering of Multiple Modules to Improve Amorphadiene Production in Bacillus subtilis Using CRISPR-Cas9
3个月前
已完结
Food flavor analysis 4.0: A cross-domain application of machine learning
4个月前
已完结
Bioprocess development for biolubricant production using microbial oil derived via fermentation from confectionery industry wastes
5个月前
已完结
Phenolic profiles and antioxidant activity of defatted camelina and sophia seeds
6个月前
已完结
Development of ascorbyl palmitate-loaded nanostructured lipid carriers (NLCs) to increase the stability of Camelina oil
6个月前
已完结
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