The health impact of industrial interesterification of dietary fats
The health impact of industrial interesterification of dietary fats
批准号:
BB/N02110X/1
负责人:
Peter Wilde
金额:
$18.9万
依托单位:
依托单位国家:
英国
项目类别:
Research Grant
财政年份:
2017
资助国家:
英国
项目状态:
已结题
起止时间:
2017 至 --
中文摘要
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英文摘要
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期刊论文(2)
专著(0)
科研奖励(0)
会议论文
Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model
使用动态胃模型研究松饼基质中酯交换脂肪消化率的机制
DOI:
10.1039/d3fo02963h
发表时间:
2023
期刊:
Food & Function
影响因子:
6.1
作者:
[Salt L]
通讯作者:
Salt L
DOI:
10.1093/ajcn/nqaa413
发表时间:
2021-05-08
期刊:
The American journal of clinical nutrition
影响因子:
--
作者:
[Mills CE, Harding SV, Bapir M, Mandalari G, Salt LJ, Gray R, Fielding BA, Wilde PJ, Hall WL, Berry SE]
通讯作者:
Berry SE
The Mouth - Gut - Brain Model
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Development of the Dynamic Gastric Model
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依托单位:
The role of lipids in determining gas bubble retention and stability in wheat dough
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项目类别:Research Grant
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资助金额:$24.36万
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财政年份:2013
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Emulsion structure: a novel mechanism of delivering fatty acids to regulate gut function and satiety.
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依托单位:
Enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour
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依托单位:
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