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58 积分 2024-10-29 加入
Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations
5天前
已完结
Fabrication of agarose-peanut protein isolate hydrogels with high elasticity for the development of vegetarian sausages
7天前
已完结
Rheo-tribological measurements and trained sensory panel texture perception across size-controllable whey protein microgels
7天前
已完结
Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies
7天前
已完结
Hydrocolloid microgels as programmable fat mimetics in food systems: Linking particle mechanics, tribology, rheology, and sensory perception
8天前
已完结
Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods
8天前
已完结
Tailoring curdlan microgel properties via thermal pretreatment: From gel fracture behavior to fat replacement in low-fat mayonnaise
8天前
已完结
Structural design and cutting-edge applications in food industry of food gels: A comprehensive review
8天前
已完结
Fabrication of a high internal phase emulsion stabilized with Pleurotus eryngii protein modified by ultra-high pressure combined with glutamine transaminase treatment as a potential fat substitute in pork patty formulations
8天前
已完结
Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
8天前
已完结
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