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Keyword [Fats]
Result: 61 - 80 | Page: 4 of 5
61. Key Components In Fats And Oils Improving Lipid Accumulation And Oxidative Stress In HepG2 Cells
62. Studies On Characteristics Of Typical Dietary Oil Gastrointestinal Digestion And Absorption,and Their Influences On Gut Health
63. Alteration Of Substrate Specificity Of Lipase And Its Application In Hydrolysis Of Oils And Fats
64. Preparation Of Fat Substitutes And Their Applications:Manipulating Aggregation Of Oil Droplets In Emulsions Through Flaxseed Gum And Modified Cassava Starch
65. The Synthesis Of New Isolation Antifreeze And Its Process Research
66. Analysis Of Fatty Acid Composition In Edible Oils Using Infrared Spectroscopy
67. Effects Of Different Dietary Fats On Gut Microbiota
68. Enzymatic Preparation And Functional Study Of Interesterified Plastic Fats
69. Effects Of Fats On The Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Meat Batters
70. Effects Of Dietary Fats On Colonic Barrier And Its Mechanism In Rats
71. Effect Of Fat On N-Nitrosamine Formation And Its Mechanismsin During Surimi Processing
72. Study On The Formation Of 3-chloropropanediol Esters In Oils And Fats
73. The Effect Of L-ascorbyl Palmitate On The Fats Crystalline Network: Mechanism And Application
74. Preparation And Characterization Of Whey Protein-Polyphenol Complex And Chitosan-polyphenol Complex And Their Effects On The In Vitro Digestion Of Emulsion Oil
75. Study On Preparation Of Immobilized Lipase On The Core-Shell Type Magnetic Mesoporous Composite Materials And Catalytic Performance Of Ester-Ester Interesterification Of Oils And Fats
76. Effect Of Complexes With Pinctada Martensii Protein Isolates And Three Hydrophilic Polysaccharides Based On Electrostatic Interactions On The In Vitro Simulated Digestion Of Fats
77. Study On Separation And Purification Of ?-tocopherol And Its Antioxidant Activity
78. Quality Change Of Animal Fats And Vegetable Oils In The Pan-frying Process And The Cytotoxicity Evaluation Of Their Sterol Oxides
79. Effects of fat crystal network structure on the rheological properties of high oleic -stearic acid fats before and after chemical and random enzymatic interesterification
80. Continuous laminar shear crystallizer to nanostructure edible fats
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