Lv61
2930 积分 2023-11-22 加入
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
26天前
已完结
Adsorption behavior at interface of oil-in-water emulsions prepared with mixtures of milk fat globule membrane proteins and polar lipids
1个月前
已关闭
Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels
1个月前
已完结
Switchable thermo-triggered and 3D-printable soy protein soft emulsion gels as fat analogs for plant-based meat
1个月前
已完结
Structuring of edible oils by mixtures of γ‐oryzanol with β‐sitosterol or related phytosterols
1个月前
已完结
Preparation and structural characterization of epoxidized soybean oils-based pressure sensitive adhesive grafted with tea polyphenol palmitate
1个月前
已完结
Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery
1个月前
已完结
Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula
3个月前
已完结
Preparation of infant formula simulating the fat composition and structure of human milk based on MFGM and exogenous phospholipid to modulate lipid digestion
3个月前
已完结
The shell-like suprastructure, interactions and interfacial properties of self-assembled micelle aggregate from soybean oil body interfacial membranes
3个月前
已完结
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