Lv21
170 积分 2025-03-22 加入
Food liposomes: Structures, components, preparations, and applications
8天前
已完结
A novel method for the microencapsulation of curcumin by high-pressure processing for enhancing the stability and preservation
8天前
已完结
The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula fat globules
29天前
已完结
Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion
29天前
已完结
Interfacial compositions of fat globules modulate structural characteristics and lipolysis of its model emulsions during in-vitro digestion
29天前
已完结
Profiling of phospholipid classes and molecular species in human milk, bovine milk, and goat milk by UHPLC-Q-TOF-MS
29天前
已完结
Influence of lecithin on the processing stability of model whey protein hydrolysate‐based infant formula emulsions
1个月前
已完结
Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types
1个月前
已完结
Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery
1个月前
已完结
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
1个月前
已完结
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