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33 积分 2025-10-12 加入
Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate
2天前
已完结
Exploring the gastrointestinal fate of composite emulsion gela as food models:Impact of texture and oral processing on lipid digestion
11天前
已完结
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
19天前
已完结
Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
2个月前
已完结
Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS and E -nose combined with E -tongue
2个月前
已完结
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate
2个月前
已完结
Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton
2个月前
已完结
Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate
2个月前
已完结
Potential implications of food proteins-bile salts interactions
2个月前
已完结
Obesity reshapes regulatory T cells in the visceral adipose tissue by disrupting cellular cholesterol homeostasis
3个月前
已完结
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