Lv11
90 积分 2023-09-05 加入
Application of improved biphasic gel systems in beef and plant-based burger patties
3小时前
求助中
A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
4小时前
已完结
Preparation of polyelectrolyte complex gel of sodium alginate with chitosan using basic solution of chitosan
6个月前
已完结
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
7个月前
已完结
One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery
7个月前
已完结
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer
7个月前
已关闭
Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin
7个月前
已完结
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
9个月前
已完结
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin
11个月前
已完结
Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends
11个月前
已完结
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