Lv3
378 积分 2025-02-28 加入
Effect of adding cream to change the interface composition on the mechanical properties of milk fat globules and system stability
3个月前
已完结
The biophysics and cell biology of lipid droplets
3个月前
已关闭
Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey
3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
3个月前
已完结
The protein and lipid composition of the membrane of milk fat globules depends on their size
3个月前
已完结
Insights into the construction and in vitro digestion of simulated breast milk fat globules: the role of cholesterol at the interface
3个月前
已关闭
Unraveling the complexity of milk fat globules to tailor bioinspired emulsions providing health benefits: The key role played by the biological membrane
3个月前
已完结
Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition
3个月前
已完结
The influence of protein/phospholipid ratio on the physicochemical and interfacial properties of biomimetic milk fat globules
3个月前
已完结
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