Lv6
1810 积分 2023-11-22 加入
Food liposomes: Structures, components, preparations, and applications
5天前
已完结
Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin
5天前
已完结
Use of residual lipid fractions and protein hydrolysates from salmon skin cleaning processing for liposome production and their application in Pickering emulsions
5天前
已完结
Recent advances in green soybean oil extraction: A review
12天前
已完结
Exploring the impact of processing and compositional factors on the improvement of quality of milk paneer: A comprehensive review
15天前
已完结
A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane
15天前
已完结
Regulating fat globule structure of infant formula based on MFGM to promote lipid uptake by improving lipolysis
21天前
已完结
Effects of various thermal treatments on interfacial composition and physical properties of bovine milk fat globules
25天前
已完结
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment
26天前
已完结
Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane
1个月前
已完结
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