Lv5209
1546 积分 2024-11-18 加入
Physicochemical and functional characterization of plant protein isolates and their influence on plant-based mozzarella cheese performance
3小时前
已完结
Application of microgels as fat replacers and polyphenol carriers in Cheddar cheese
3小时前
已完结
Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese
3小时前
已完结
Physical properties and microstructure of hybrid processed cheeses formulated with plant protein and milk protein ingredients
4小时前
待确认
Solid fat replacement with canola oil-carnauba wax Oleogels for dairy-free imitation cheese low in saturated fat
2天前
已完结
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil
2天前
已完结
Influences of polysaccharide stabilizer and polyglycerol polyricinoleate on the stability of Pickering double emulsions revealed via microfluidic technology
17天前
已完结
Novel food-grade water-in-water Pickering emulsions stabilized by cellulose nanocrystals with long-term stability and slowing down starch digestibility
17天前
已完结
A microfluidic and Langmuir approach to unveil the interplay between hydroxypropyl methylcellulose and zein nanoparticles on the stability of Pickering emulsions
17天前
已完结
Effect of hydroxypropyl methylcellulose on the texture and rheology of plant-based cheese analogues: Critical concentration threshold
17天前
已完结
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