Lv4
522 积分 2023-11-30 加入
Physical Equilibria: Lipid Phase
2个月前
已完结
Intracellular Origin of Milk Fat Globules, Composition and Structure of the Milk Fat Globule Membrane Highlighting the Specific Role of Sphingomyelin
2个月前
已完结
Effect of adding cream to change the interface composition on the mechanical properties of milk fat globules and system stability
2个月前
已关闭
Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery
2个月前
已完结
Effect of phospholipid matrix on emulsion stability, microstructure, proteolysis, and in vitro digestibility in model infant formula emulsion
2个月前
已完结
Effects of changes in homogenisation sequence and stage for sheep milk on physicochemical and microbiological properties and consumer acceptance of kefir
2个月前
已完结
Natural phospholipids: Occurrence, biosynthesis, separation, identification, and beneficial health aspects
2个月前
已完结
Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula
2个月前
已完结
Multistep genomics on single cells and live cultures in subnanoliter capsules
2个月前
已完结
Effect of adding cream to change the interface composition on the mechanical properties of milk fat globules and system stability
2个月前
已关闭
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