平台已收录预计检索 <10 秒
Fermentation models of dietary fibre in vitro and in vivo - A review
查看已审核书目、规范引用与获取指引。下载与积分规则登录后查看。
文献信息
- 题目
- Fermentation models of dietary fibre in vitro and in vivo - A review
- 作者
- Ji Kang, Sijia Yin, Jie Liu, Chunrong Li, Nifei Wang, Jing Sun, Wenwen Li, Jian He, Qingbin Guo, Steve W. Cui
- 发表年份
- 2022
- 期刊 / 来源
- Food Hydrocolloids
- 出版社
- Elsevier
- 文献类型
- 学术文献
- 平台记录更新
- 2026-10-07 11:34:54
本页由 Scihuhuan.com 学术互换提供文献检索、引用与获取指引;论文版权和出版身份归原出版方。
引用格式
同来源相关文献
Biopolymer-based particles as stabilizing agents for emulsions and foams2017 · Food HydrocolloidsWhipping performance of partially crystalline emulsions stabilized by milk proteins: Effects of carrageenan blending with xanthan gum and/or guar gum2026 · Food HydrocolloidsUnraveling the effects of selenium and drying on the structure–function relationship of sweet potato protein: A multiscale study2026 · Food HydrocolloidsTomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods2026 · Food HydrocolloidsTiming matters: How delayed emulsifier addition shapes phospholipid-protein interfaces2026 · Food HydrocolloidsThe unsaturation degree of oils effects the linear/non-linear rheological behavior and stability of bigel2026 · Food Hydrocolloids