Lv2
158 积分 2023-12-21 加入
Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
1个月前
已完结
Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles
1个月前
已完结
High internal phase Pickering emulsions stabilized by surface-modified dialdehyde xylan nanoparticles
2个月前
已完结
Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: Insights from physicochemical and sensory properties
2个月前
已完结
The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream
2个月前
已完结
Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions
2个月前
已完结
The influence of utilizing red tropical Kappaphycus alvarezii gel as a fat substitute on the quality of chicken patties
2个月前
已完结
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion
2个月前
已完结
Potential application of bee products in food industry: An exploratory review
2个月前
已完结
Substitutes for Industrial Trans Fats in Packaged Foods: A Scoping Review
2个月前
已完结
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