Lv4
460 积分 2024-10-10 加入
Zein-gelatin-based bicontinuous bigels co-regulated by aqueous phase microenvironment and dynamic oil-to-water ratio: From intermolecular interactions to structural and fat replacement properties
7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
Reducing fat cream using whey protein isolate/β-glucan complexes as partial fat substitute
8天前
已完结
Ethyl acetate/ethyl alcohol mixtures as an alternative to folch reagent for extracting animal lipids
9天前
已完结
Healthier oils stabilized in konjac matrix as fat replacers in n − 3 PUFA enriched frankfurters
9天前
已完结
Ethyl Acetate/Ethyl Alcohol Mixtures as an Alternative to Folch Reagent for Extracting Animal Lipids
25天前
已完结
Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties
1个月前
已完结
Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions
1个月前
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
1个月前
已完结
Ultrasound-enhanced stability of Pickering emulsions via whey protein concentrate-xanthan gum-ellagic acid ternary complexes: Mechanisms and functional properties
2个月前
已完结
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