Lv11
40 积分 2024-05-16 加入
Classification of Glyceride Crystal Forms
35分钟前
已完结
Short spacings and polymorphic forms of natural and commercial solid fats: A review
6天前
已完结
Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods
2个月前
已完结
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
2个月前
已完结
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
2个月前
已完结
Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion
5个月前
已完结
Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk
6个月前
已完结
Comparative Lipidomics Analysis of Human Milk and Infant Formulas Using UHPLC-Q-TOF-MS
7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
7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
7个月前
已完结
皖公网安备34019202002308
