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机译:结构改性的果胶可用于亚麻籽/葵花籽水包油型乳剂的靶向脂质抗氧化能力
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven;
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven;
Citrus pectin; Emulsion stability; Antioxidant capacity; Degree of methylesterification; Linseed/sunflower oil; Lipid oxidation;
机译:在亚麻籽/向日葵水包油乳液中同时使用低甲酯化的柑橘果胶和EDTA作为抗氧化剂
机译:红萝卜果胶作为功能性添加剂富集的级分:抗氧化剂和胶凝效应在款式可涂料的奇异水溶液乳液中
机译:果胶影响水包油型乳剂体外脂质消化的动力学
机译:微观结构设计,减少油包水乳液中脂氧化
机译:改善水包油乳液中抗氧化剂性能的策略。
机译:4-乙烯基愈创木酚与儿茶素和阿魏酸在水包油乳液中的抗氧化能力比较
机译:在亚麻籽/向日葵油 - 水乳液中针对靶向脂质抗氧化能力的结构改性果胶
机译:静脉注射脂质乳剂作用的序贯超微结构研究