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38 积分 2024-05-22 加入
Effect and mechanism of ultrasound time and storage time on physicochemical properties, 3D printing accuracy, and microstructure of ovalbumin–gellan gum emulsion gels
5小时前
已完结
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs
12天前
已完结
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system
12天前
已完结
On Maxwell's displacement current for energy and sensors: the origin of nanogenerators
1个月前
已完结
Production of bigel based on κ-carrageenan and monoglyceride for potential application as a shortening replacer in cookie
1个月前
已完结
Fabrication of Beeswax/Plant Sterol Ester-Gelatin/Whey Protein Isolate Bigels with Dual Gelation Effects as Substitutes for Traditional Solid Fats
1个月前
已完结
Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel
1个月前
已完结
Investigating the impact of beeswax addition and diacylglycerol profiles on bigel properties and application in bread: insights on intermolecular interaction mechanisms
2个月前
已完结
The effect of preparation temperature and composition on bigel performance as fat replacers
2个月前
已完结
Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan
2个月前
已完结
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