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14 积分 2023-05-13 加入
Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls
11个月前
已完结
Characterization of construction and physical properties of composite oleogel based on single low molecular weight wax and polymer ethyl cellulose
11个月前
已完结
Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels
11个月前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
11个月前
已完结
The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
11个月前
已完结
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and Molecular interaction
11个月前
已完结
Mild preheating improves cholesterol-lowering benefits of soy protein via enhancing hydrophobicity of its gastrointestinal digests: An in vitro study
11个月前
已完结
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment
11个月前
已完结
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides
1年前
已完结
Structuring PUFA-rich oils with monoglycerides: Physicochemical and nutritional properties of fat substitutes with high-lipid quality
1年前
已完结
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