Lv11
10 积分 2025-12-16 加入
Comparative studies on the stabilisation of whey protein dispersions by using various polysaccharides: used to improve the stability of liquid inflammatory bowel disease formula food for special medical purposes
1小时前
待确认
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
1个月前
已完结
Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes
1个月前
已完结
Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth
1个月前
已完结
Comparative analysis of physicochemical properties and functionalities of artificial oil bodies stabilized by different seed oil body proteins
1个月前
已完结
Exploring the allergenic potential of sesame oleosins: Isolation and bioinformatics analysis
2个月前
已完结
Metabolically engineered rice biomass and grain using genes associated with lipid pathway show high level of oil content
2个月前
已完结
GENOMIC ANALYSIS AND EXPRESSION INVESTIGATION OF STEROLEOSIN GENE FAMILY IN ARABIDOPSIS THALIANA
2个月前
已完结
Genomic analysis and expression investigation of caleosin gene family in Arabidopsis
2个月前
已完结
Oil bodies (oleosomes): Occurrence, structure, allergenicity
3个月前
已完结
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