The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference55 articles.
1. Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds;Alongi;Food Chemistry,2022
2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018
3. A review of recent progress in improving the bioavailability of nutraceutical‐loaded emulsions after oral intake;Chen;Comprehensive Reviews in Food Science and Food Safety,2022
4. The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels;Chen;Food Bioscience,2022
5. Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties;Chen;Food Chemistry,2023
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3