Lv51
880 积分 2025-03-19 加入
From basil seed gum-monoglyceride bigel to bigel-based foamed emulsion: Development, characterization, and application as a shortening replacer in muffins
3小时前
求助中
Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles
30天前
已完结
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
1个月前
已完结
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties
1个月前
已完结
Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil
1个月前
已完结
Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions: Encapsulation stability, interfacial rheology, nutrition delivery and in vitro digestion
1个月前
已完结
Polysaccharide‐Based Oleogels Prepared with an Emulsion‐Templated Approach
1个月前
已完结
Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels-Evidence for Pickering Stabilization
1个月前
已关闭
Effect of carboxymethyl cellulose incorporation to gelatin‐sunflower oil bigel on the physicochemical and structural properties
2个月前
已关闭
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
2个月前
已完结
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