相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Micro-nano particle formation and transformation mechanisms of broth in meat braised processing
Hui Yao et al.
FOOD CHEMISTRY (2021)
Differences in lipid composition of Bigeye tuna (Thunnus obesus) during storage at 0 °C and 4 °C
Xin-Yun Wang et al.
FOOD RESEARCH INTERNATIONAL (2021)
Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size
Jing Zhang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups
Liu Lin et al.
FOOD BIOSCIENCE (2020)
Integral characterization of normal and alopecic hair at different degeneration stages by in-situ visible and chemical imaging
Shi-Wei Hou et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
Isolation of colloidal particles from porcine bone soup and their interaction with murine peritoneal macrophage
Huiqin Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup
Xueli Qian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Change in interfacial properties of milk fat globules by homogenization and thermal processing plays a key role in their in vitro gastrointestinal digestion
Lili Zhao et al.
FOOD HYDROCOLLOIDS (2019)
Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure
Xinyi Fan et al.
MOLECULES (2019)
Characterization of phospholipids from Pacific saury (Cololabis saira) viscera and their neuroprotective activity
Jing Zhang et al.
FOOD BIOSCIENCE (2018)
Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study
Li Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Salt reduction strategies in processed meat products - A review
Elena S. Inguglia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)
Ruojie Zhang et al.
FOOD HYDROCOLLOIDS (2015)
Structural changes of bovine milk fat globules during in vitro digestion
S. Gallier et al.
JOURNAL OF DAIRY SCIENCE (2012)
The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates
N. Huda Herpandi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk
A. Ye et al.
JOURNAL OF DAIRY SCIENCE (2011)
The power of soups: Super-hero or team-work?
Lijing Ke et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion
Sun Jin Hur et al.
FOOD CHEMISTRY (2009)
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2009)
分享论文
