Lv3
234 积分 2025-11-09 加入
Comparative interaction profiles of soybean/egg yolk lecithin with whey protein: Modulating physicochemical properties and in vitro lipid digestion of emulsions
2天前
已完结
pH and temperature-dependent gelation of Torreya grandis nut protein: Molecular interactions and gel network formation
11天前
已完结
Fish oil emulsion stabilized by multi-modified β-Lg improves lipid metabolism, inflammation, and hepatic–gut homeostasis in high-fat diet mice
11天前
已完结
An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex
11天前
已完结
Model for Human Milk Fat Substitute Evaluation Based on Triacylglycerol Composition Profile
28天前
已完结
Fabrication and characterization of pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle
1个月前
已完结
Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis
1个月前
已完结
Phospholipid Composition and Fat Globule Structure I: Comparison of Human Milk Fat from Different Gestational Ages, Lactation Stages, and Infant Formulas
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids
2个月前
已完结
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