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910 积分 2024-05-09 加入
Effect of Oil Polarity on the Protein Adsorption at Oil-Water Interfaces
3小时前
已完结
Protein-lipid interactions in food systems: a review
6天前
已完结
WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach?
25天前
已完结
Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract
4个月前
已完结
Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends
4个月前
已完结
Food matrices as delivery units of nutrients in processed foods
4个月前
已关闭
Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations
4个月前
已完结
Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids
4个月前
已完结
Nonconventional Technologies in Lipid Modifications
4个月前
已完结
Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions
7个月前
已完结
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