Lv4
448 积分 2025-09-09 加入
Construction of a permeation-promoting repair emulsion based on gum arabic/β-cyclodextrin microencapsulation stabilized peony seed oil and investigation of its mechanism for photodamage repair
6天前
已关闭
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
6天前
已完结
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
9天前
已完结
Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles
14天前
已完结
Rheological, Textural, and Sensory Characteristics of Low‐Fat Mayonnaise: Impacts of Citrus Fiber as a Fat Substitute
17天前
已完结
Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer
1个月前
已完结
Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise
2个月前
已完结
Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions
2个月前
已完结
Yeast protein as a sustainable fat replacer in reduced-fat mayonnaise: Impact on rheological properties, emulsion stability, and microstructure
2个月前
已完结
Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique
2个月前
已完结
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