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Food & Function|May 24, 2018
Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological propertiesRobbe Heymans, Iris Tavernier, Sabine Danthine, et al.
Food & Function|June 13, 2018
Material properties of ex vivo milk chocolate boluses examined in relation to texture perceptionQi He, Filippo Bramante, Andrew Davies, et al.
Food & Function|August 3, 2026
Carotenoids as ferroptosis modulators: molecular mechanisms and implications for food and healthShen Shu, Zihao Huang, Zichuan He, et al.
Food & Function|August 5, 2026
Designing liposomal oral formulations aligned with physiology, payload properties, and scalable manufacturingMagdalena Przybyło, Ilona E Kłosowska-Chomiczewska, Adam Macierzanka, et al.
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