Lv21
168 积分 2022-10-09 加入
How well do plant based alternatives fare nutritionally compared to cow’s milk?
5小时前
已完结
Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation
1个月前
已完结
Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies
1个月前
已完结
Production, characterization, and storage stability of nutritionally enriched flaxseed‐based spread
2个月前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
2个月前
已完结
Size and Stability of Reconstituted Sesame Oil Bodies
2个月前
已完结
Phosphoinositides in Control of Membrane Dynamics
2个月前
已完结
In-situ grafting of dextran on oil body associated proteins at the oil–water interface through maillard glycosylation: Effect of dextran molecular weight
3个月前
已完结
Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system
3个月前
已完结
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