【序号】：1 【作者】：Won Young Oh 【题名】：Preparation of Quercetin Esters and Their AntioxidantActivity 【期刊】：Journal of Agricultural and Food Chemistry 【年、卷、期、起止页码】: August 2019 【全文链接】： 【序号】：2 【作者】：Luciano Henrique Campestrini 【题名】：Alkaline conditions better extract anti-inflammatorypolysaccharides from winemaking by-products 【期刊】：Food Research International 【年、卷、期、起止页码】: July 2019 【全文链接】： 【序号】：3 【作者】：Taotao Dai 【题名】：Effect of rice glutelin-resveratrol interactions on theformation and stability of emulsions: A multiphotonic spectroscopy andmolecular docking study 【期刊】：Food Hydrocolloids 【年、卷、期、起止页码】: Jul 2019 【全文链接】： 【序号】：4 【作者】：Yuqing Zhu 【题名】：A Review of the Rheological Properties of Dilute andConcentrated Food Emulsion 【期刊】：Journal of Texture Studies 【年、卷、期、起止页码】: May 2019 【全文链接】： 【序号】：5 【作者】：Ruojie Zhang 【题名】：Impact of Food Emulsions on the Bioaccessibility ofHydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence ofEmulsifier and Dietary Fiber Type 【期刊】：Journal of Agricultural and Food Chemistry 【年、卷、期、起止页码】: May 2019 【全文链接】：
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