回复trueyeoman发表于:2021/6/24 13:30:28悬赏金额:
10积分 状态:
未解决
【序号】:1
【作者】: Sashikumar Ramamirtham, Catherine P. Whitby, Davoud Zare, Mike Weeks, Martin A.K. Williams,
【题名】:The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure,
【期刊】:Food Hydrocolloids,
【年、卷、期、起止页码】: Volume 120,2021,106834,
【全文链接】:
【序号】:2
【作者】: Maria Semenova, Anna Antipova, Elena Martirosova, Darya Zelikina, Nadezhda Palmina, Sergey Chebotarev,
【题名】:Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract,
【期刊】:Food Hydrocolloids,
【年、卷、期、起止页码】: Volume 120,2021,106890,
【全文链接】:
【序号】:3
【作者】: Meital Kazir, Daniel Gurevich, Ari Groobman, Meghanath Prabhu, álvaro Israel, Alexander Golberg, Yoav D. Livney,
【题名】:Physicochemical, rheological and digestibility characterization of starch extracted from the marine green macroalga Ulva ohnoi,
【期刊】:Food Hydrocolloids,
【年、卷、期、起止页码】: Volume 120,2021,106892,
【全文链接】:
【序号】:4
【作者】:Stav Peled, Yoav D. Livney,
【题名】:The role of dietary proteins and carbohydrates in gut microbiome composition and activity: A review,
【期刊】:Food Hydrocolloids,
【年、卷、期、起止页码】: Volume 120,2021,106911,
【全文链接】:
【序号】:5
【作者】:Cai Ling Ang, Kelvin Kim Tha Goh, Kaiyang Lim, Lara Matia-Merino,
【题名】:Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism,
【期刊】:Food Hydrocolloids,
【年、卷、期、起止页码】: Volume 120, 2021, 106908,
【全文链接】: