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fanfan
Lv4
520 积分
2023-11-22 加入
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Recent processing of peanut protein in food industry: a molecular structure perspective
18小时前
已完结
Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality
1个月前
已完结
Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles
1个月前
已完结
Carboxymethyl chitosan‐decorated proliposomes as carriers for improved stability and sustained release of flaxseed oil
1个月前
已完结
Effect of phospholipids on membrane characteristics and storage stability of liposomes
1个月前
已完结
Preparation, characterization, and evaluation of flaxseed oil liposomes coated with chitosan and pea protein isolate hydrolysates
1个月前
已完结
Impact of manufacturing processes on glycerolipid and polar lipid composition and ultrastructure in infant formula
2个月前
已完结
Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin
2个月前
已完结
Comparison of lipid structure and composition in human or cow's milk with different fat globules by homogenization
2个月前
已完结
Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion
2个月前
已完结
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