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34 积分 2023-02-20 加入
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
1个月前
已完结
Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy
2个月前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
2个月前
已完结
Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents
2个月前
已完结
The filling effects of starch-based emulsion microgels in gel-based systems
2个月前
已完结
Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels
2个月前
已完结
Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels
2个月前
已完结
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
2个月前
已完结
Impact of oil phase volume fraction on the characteristics of w/o/w emulsions stabilized with alkali-heat-treated rice residue glutelin
2个月前
已完结
The effect of homogenization and heat treatment on gelation of whey proteins in emulsions
2个月前
已完结
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