Lv11
20 积分 2024-05-16 加入
Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods
2小时前
待确认
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
2天前
已完结
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
2天前
已完结
Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion
3个月前
已完结
Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk
4个月前
已完结
Comparative Lipidomics Analysis of Human Milk and Infant Formulas Using UHPLC-Q-TOF-MS
5个月前
已完结
Oxidation of Milk Fat Globule Membrane Material. I. Thiobarbituric Acid Reaction as a Measure of Oxidized Flavor in Milk and Model Systems
5个月前
已完结
Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions
5个月前
已完结
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
5个月前
已完结
Emulsions containing optimum cow milk fat and canola oil mixtures replicate the lipid self-assembly of human breast milk during digestion
8个月前
已完结
皖公网安备34019202002308
