Suchergebnisse - "Leng, Youbin"

1

Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion

von: Zhu, Xuemei

2020, in: Food chemistry

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2

Stabilization of human milk fat analog emulsions using milk fat globule membrane material–coated lipid droplets: Structural and physical properties

von: Liu, Yibo

2022transfer abstract, in: Assessment of urban identity through a matrix of cultural landscapes

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3

Comparative analysis of interfacial composition and structure of fat globules in human milk and infant formulas

von: Pan, Yue

2022transfer abstract, in: Constructing heterogeneous conductive network with core-shell AgFe

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4

Profiling of phospholipid classes and molecular species in human milk, bovine milk, and goat milk by UHPLC-Q-TOF-MS

von: Sun, Yue

2022, in: Food research international

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5

Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions

von: Yu, Xiaoxue

2022transfer abstract, in: Assessment of urban identity through a matrix of cultural landscapes

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6

Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated

von: Sun, Yue

2022, in: Food hydrocolloids

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7

Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions

von: Sun, Yue

2021, in: Ultrasonics sonochemistry

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8

Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule

von: Ma, Qian

2022, in: Food research international

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