Lv33
382 积分 2023-12-02 加入
Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties
43分钟前
已完结
Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge: An insight into the structural alteration of the in-situ protein and starch and physicochemical properties
3小时前
已完结
Polymorphic Structures and Transitions of Triglycerides and Complex Fats: A Guide to X‐Ray Scattering Approaches
23小时前
已完结
Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread
4天前
已完结
Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax
5天前
已完结
Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels
5天前
已完结
Physicochemical and rheological properties of bigels based on locust bean gum/κ-carrageenan hydrogel and rice bran wax/glycerol monostearate oleogel as butter replacers in cookies
5天前
已完结
Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications
6天前
已完结
Investigating the impact of beeswax addition and diacylglycerol profiles on bigel properties and application in bread: Insights on intermolecular interaction mechanisms
6天前
已完结
Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions
6天前
已完结
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