回复trueyeoman发表于：2021/6/24 13:30:28悬赏金额：
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【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】：
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