Lv6
1980 积分 2022-07-26 加入
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
14天前
已完结
Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces
14天前
已完结
Selegiline ameliorated dyslipidemia and hepatic steatosis in high-fat diet mice
1个月前
已完结
Antrodia camphorata ameliorates high-fat-diet induced hepatic steatosis via improving lipid metabolism and antioxidative status
1个月前
已完结
Antioxidant potential of acerola by-product along the enterohepatic axis of rats fed a high-fat diet
1个月前
已完结
Tussilagone ameliorates high‐fat diet‐induced hepatic steatosis by enhancing energy metabolism and antioxidant activity
1个月前
已完结
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
1个月前
已完结
Polysaccharides: bowel health and gut microbiota
1个月前
已完结
An insight into gut microbiota and its functionalities
1个月前
已完结
Sea cucumber sulfated polysaccharides and Lactobacillus gasseri synergistically ameliorate the overweight induced by altered gut microbiota in mice
1个月前
已完结
