Lv11
50 积分 2024-12-13 加入
The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat
4小时前
已完结
Quinoa protein: Composition, structure and functional properties
6天前
已完结
Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability
7天前
已完结
Alkaline amino acids present unique aggregation behavior for quinoa protein gelation under microwave irradiation
11天前
已关闭
Synergistic improvement of quinoa protein heat‐induced gel properties treated by high‐intensity ultrasound combined with transglutaminase
11天前
已完结
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
1个月前
已完结
Effectiveness of wax–bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties
1个月前
已完结
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
3个月前
已完结
Rheological properties of quinoa-based gels. An alternative for vegan diets
4个月前
已完结
Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low‐Fat Beef Patties
4个月前
已完结
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