Lv4
450 积分 2023-07-26 加入
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence
1个月前
已完结
The structure of egg yolk triglycerides
2个月前
已完结
Selective extraction of phospholipids from egg yolk
2个月前
已完结
Biological Activities of Egg Yolk Lipids: A Review
2个月前
已完结
A novel synthesis method of medium- and long-chain triglyceride lipids from rubber seed oil catalyzed by enzymatic interesterification and its metabolism mechanism
2个月前
已完结
The structure of egg yolk triglycerides
2个月前
已完结
Silica Nanoparticle Wettability: Characterization and Effects on the Emulsion Properties
3个月前
已完结
Surfactants Used in Food Industry: A Review
4个月前
已完结
Positive Aspects of Cane Sugar and Sugar Cane Derived Products in Food and Nutrition
5个月前
已完结
Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsion
5个月前
已完结
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