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40 积分 2025-03-22 加入
Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types
1天前
已完结
Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery
1天前
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Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
1天前
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Soybean oil bodies: A review on composition, properties, food applications, and future research aspects
3天前
已完结
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