Lv750
5000 积分 2023-02-24 加入
Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise
12天前
已完结
Development of reduced‐fat eggless mayonnaises using clove basil and sweet basil seed mucilages
21天前
已完结
Polysaccharide Nanofiber‐Stabilized Pickering Emulsion Microparticles Induce Pyroptotic Cell Death in Hepatocytes and Kupffer Cells
4个月前
已完结
Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran
4个月前
已完结
Pickering Emulsions Containing Cellulose Microfibers Produced by Mechanical Treatments as Stabilizer in the Food Industry
4个月前
已完结
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
4个月前
已完结
Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
4个月前
已完结
Tomato preservation with essential oil microcapsules-chitosan coating
4个月前
已完结
Lignin nanoparticles as co-stabilizers and modifiers of nanocellulose-based Pickering emulsions and foams
5个月前
已完结
A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers
5个月前
已完结
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