المؤلفون: Gao Y; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Zhao Y; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Yao Y; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Chen S; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Xu L; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China., Wu N; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: larkspurwin@jxau.edu.cn., Tu Y; Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China; Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: tygzy1212@jxau.edu.cn.

المصدر: Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138982. Date of Electronic Publication: 2024 Mar 12.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Fat Substitutes*/chemistry , Diabetes Mellitus*, Humans ; Dietary Fats ; Diet, Fat-Restricted ; Obesity ; Consumer Behavior

المؤلفون: Xu Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China., Wang S; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China., Zou Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China., Chen W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China., Lan D; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China. Electronic address: dmlan@scut.edu.cn., Wang Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan 528000, PR China. Electronic address: yonghw@scut.edu.cn.

المصدر: Food chemistry [Food Chem] 2024 Jun 15; Vol. 443, pp. 138476. Date of Electronic Publication: 2024 Jan 19.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Milk, Human* , Fat Substitutes*, Infant ; Humans ; Animals ; Prospective Studies ; Triglycerides ; Palmitic Acid ; Catalysis ; Fatty Acids ; Milk

المؤلفون: Tao H; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China., Fang XH; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China., Chen P; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China., Yang BQ; Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, Xinjiang Province, PR China., Feng R; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China., Zhang B; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. Electronic address: baoz@hfut.edu.cn.

المصدر: Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139043. Date of Electronic Publication: 2024 Mar 18.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Chitosan*/chemistry , Nanoparticles*/chemistry , Caseins*/chemistry , Dextrins*/chemistry , Emulsions*/chemistry , Fat Substitutes*/chemistry, Cooking

المؤلفون: Zaaboul F; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom. Electronic address: farahzaaboul@jiangnan.edu.cn., Tian T; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China., Borah PK; Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom., Di Bari V; Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom. Electronic address: Vincenzo.dibari@nottingham.ac.uk.

المصدر: Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137630. Date of Electronic Publication: 2023 Oct 02.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Ice Cream*/analysis , Fat Substitutes*, Arachis ; Peanut Oil ; Lipid Droplets

المؤلفون: Li J; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Li Y; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Su W; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Zhang X; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Liang D; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Tan M; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China. Electronic address: mqtan@dlpu.edu.cn.

المصدر: Food chemistry [Food Chem] 2023 Dec 15; Vol. 429, pp. 136790. Date of Electronic Publication: 2023 Jul 08.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Diet, High-Fat*/adverse effects , Nanofibers*/chemistry, Mice ; Animals ; 2-Hydroxypropyl-beta-cyclodextrin/chemistry ; Mice, Obese ; Molecular Docking Simulation ; Obesity/drug therapy ; Obesity/genetics ; Solubility

المؤلفون: Zhi L; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Liu Z; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Wu C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Ma X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Hu H; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Liu H; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Adhikari B; School of Science, RMIT University, Melbourne 3083, VIC, Australia., Wang Q; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: wangqiang06@caas.cn., Shi A; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: shiaimin@caas.cn.

المصدر: Food chemistry [Food Chem] 2023 Oct 30; Vol. 424, pp. 136399. Date of Electronic Publication: 2023 May 18.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Food Industry* , Fat Substitutes*, Emulsions/chemistry ; Hardness ; Gels/chemistry

المؤلفون: Cui S; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China., McClements DJ; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States., Shi J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China., Xu X; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China., Ning F; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China., Liu C; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China., Zhou L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China., Sun Q; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China., Dai L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China. Electronic address: dailei508@163.com.

المصدر: Food chemistry [Food Chem] 2023 Feb 15; Vol. 402, pp. 134179. Date of Electronic Publication: 2022 Sep 09.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Zein*/chemistry , Curcumin*/chemistry , Fat Substitutes* , Nanoparticles*/chemistry, Emulsions/chemistry ; Phytic Acid ; Particle Size ; Gels/chemistry

المؤلفون: Wang Y; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China., Liu S; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Zhang L; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Nagib A; Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt., Li Q; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Geng R; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Yu X; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Xu T; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Zhang S; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Duan R; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China., Ma C; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China. Electronic address: machao@bjfu.edu.cn., Abd El-Aty AM; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum 25240, Turkey. Electronic address: abdelaty44@hotmail.com.

المصدر: Food chemistry [Food Chem] 2024 Oct 01; Vol. 454, pp. 139821. Date of Electronic Publication: 2024 May 24.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Phytosterols*/chemistry , Organic Chemicals*/chemistry, Humans ; Fat Substitutes/chemistry

المؤلفون: Wei B; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Peng Z; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Zheng W; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Yang S; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Wu M; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Liu K; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Xiao M; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; International Institute of Food Innovation, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Huang T; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; International Institute of Food Innovation, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Xie M; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China., Xiong T; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China. Electronic address: xiongtao0907@163.com.

المصدر: Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137719. Date of Electronic Publication: 2023 Oct 10.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Solanum lycopersicum* , Microbiota* , Probiotics*, Animals ; Mice ; Diet, High-Fat/adverse effects ; Obesity/complications ; Body Weight ; Mice, Inbred C57BL

المؤلفون: Liu Q; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China., Zhao J; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China., Liu Y; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China., Qiao W; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China., Jiang T; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health, Guilin University of Technology, Guilin 541006, China., Liu Y; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China., Yu X; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China., Chen L; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China. Electronic address: chenlijun@sanyuan.com.cn.

المصدر: Food chemistry [Food Chem] 2022 Nov 01; Vol. 393, pp. 133332. Date of Electronic Publication: 2022 May 30.

نوع المنشور: Journal Article; Review

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Fat Substitutes* , Milk, Human*/chemistry, Animals ; Fatty Acids/analysis ; Humans ; Infant ; Infant Formula/chemistry ; Infant Nutritional Physiological Phenomena ; Mammals ; Milk/chemistry