机译:模拟胃肠环境下果胶消化对脂质消化的影响:不同来源中提取的水溶性果胶的比较
Chinese Acad Agr Sci Inst Food Sci & Technol Key Lab Agroprod Proc Minist Agr & Rural Affairs Beijing 100193 Peoples R China|Univ Liege Gembloux Agrobio Tech Passage Deportes 2 B-5030 Gembloux Belgium;
Chinese Acad Agr Sci Inst Food Sci & Technol Key Lab Agroprod Proc Minist Agr & Rural Affairs Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Key Lab Agroprod Proc Minist Agr & Rural Affairs Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Key Lab Agroprod Proc Minist Agr & Rural Affairs Beijing 100193 Peoples R China;
Univ Liege Gembloux Agrobio Tech Passage Deportes 2 B-5030 Gembloux Belgium;
Water-soluble pectin; Rheological property; Cross-linking; Lipid digestion; Gastrointestinal tract;
机译:果胶性质对模拟胃肠道条件下脂质消化的影响:柑橘和香蕉百香果(Passiflora tripartita var。mollissima)果胶的比较
机译:膳食纤维[甲基纤维素,壳聚糖和果胶]在模拟胃肠道条件下对脂质消化的影响
机译:无机纳米粒子对Macronourient消化的潜在影响:二氧化钛纳米颗粒在模拟胃肠环境下略微减少脂质消化
机译:在酸性条件下提取柑橘Nobilis果胶的产量和组成特征
机译:pH对粗提取物中聚半乳糖醛酸酶和果胶甲基酯酶活性的影响及其热灭活动力学。
机译:具有靶向DNA能力的ROS调节剂诱导的氧化性DNA损伤:柑橘果胶和苹果果胶的生物学特性比较
机译:暴露于模拟胃肠道条件下,嗜酸乳杆菌La5在果胶-乳清蛋白微粒中的活力