Lv3
292 积分 2024-09-07 加入
Utilization of layer-by-layer deposition to improve the stability of astaxanthin emulsions: Triple-layer coatings formed using sodium caseinate-pectin-chitosan
6天前
已完结
Sterol bioaccessibility in a plant sterol-enriched beverage using the INFOGEST digestion method: Influence of gastric lipase, bile salts and cholesterol esterase
1个月前
已完结
Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches
3个月前
已完结
Impact of oil unsaturation on crystalline particles and self-assembled fiber oleogels: Physicochemical properties, crystallinity, and potential mechanism
3个月前
已完结
A novel oleogel-in-oleogel system with tailorable digestibility through kinetic confinement of the oil
4个月前
已完结
Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism
4个月前
已完结
Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein
4个月前
已完结
Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds
4个月前
已完结
Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein
4个月前
已完结
Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage
4个月前
已完结
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