Lv52
1000 积分 2025-03-19 加入
Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High-Melting Fat Crystals
19天前
已完结
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
19天前
已完结
From basil seed gum-monoglyceride bigel to bigel-based foamed emulsion: Development, characterization, and application as a shortening replacer in muffins
1个月前
已完结
Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions
1个月前
已完结
From basil seed gum-monoglyceride bigel to bigel-based foamed emulsion: Development, characterization, and application as a shortening replacer in muffins
1个月前
已关闭
Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles
2个月前
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
2个月前
已完结
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties
2个月前
已完结
Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil
2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
3个月前
已完结
皖公网安备34019202002308
