Lv52
1100 积分 2021-08-03 加入
Factors contributing to high oxidative stability in oil from long-term stored tiger nut (Cyperus esculentus L.): Endogenous components
11小时前
已完结
Correlation between the structures of natural polysaccharides and their properties in regulating gut microbiota: Current understanding and beyond
10天前
已完结
Progress in the application of lecithins in water-in-oil emulsions
6个月前
已完结
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications
6个月前
已完结
Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds
6个月前
已完结
Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review
6个月前
已完结
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
6个月前
已完结
Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications
6个月前
已完结
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects
6个月前
已完结
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery
6个月前
已完结
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