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40 积分 2026-07-11 加入
Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels
1个月前
已完结
Using capillary bridges to tune stability and flow behavior of food suspensions
1个月前
已完结
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
1个月前
已完结
Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges
1个月前
已完结
Formation of protein oleogels via capillary attraction of engineered protein particles
1个月前
已完结
Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition
1个月前
已完结
Hydrocolloid coated oleosomes for development of oleogels
1个月前
已完结
Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring
1个月前
已完结
Methylcellulose-coated microcapsules of Palm stearine as structuring templates for creating hybrid oleogels
1个月前
已完结
Effect of κ-carrageenan on the gelation properties of oyster protein
1个月前
已完结
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