Lv616
2140 积分 2023-06-27 加入
Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: emphasis on lipid digestion in vitro
10天前
已完结
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
10天前
已完结
Plant-based fat substitutes: soy protein hydrolysate-nano soy fibre co-assembled microgels embedded within oleogel matrices
10天前
已完结
Development of gelatin/camellia oil oleogels as fat substitutes via a novel strategy: covalent crosslinking of electrospun nanofiber
10天前
已完结
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
10天前
已完结
ATPA induced GluR5-containing kainite receptor S-nitrosylation via activation of GluR5–Gq–PLC–IP3R pathway and signalling module GluR5·PSD-95·nNOS
10天前
已完结
Comparing high-oleic and low-oleic oils for fat-reduced plant-based whipped creams: Interfacial protein adsorption mediated by kidney bean protein microgels
10天前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
10天前
已完结
Effect of low-energy stirring temperature on the formation of oil-in-water emulsions stabilized by gelatin-arginine complexes
10天前
已完结
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