Lv1
70 积分 2024-11-23 加入
Insight into the cryoprotective mechanisms of lysine combined with sorbitol on silver carp surimi during frozen storage: Gel properties, molecular conformation and interactions
18小时前
求助中
In situ nanoencapsulation of curcumin in egg yolk low-density lipoprotein gels: Calcium-regulated protein network restructuring and stability enhancement
7天前
已完结
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate
27天前
已完结
Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks
1个月前
已完结
Roles of Polysaccharides in the Colloidal Behavior of Thaumatin and the Sweetness Perception
1个月前
已完结
Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights
1个月前
已完结
Charge distribution defines the mechanism of fish gelatin-polysaccharide interactions
1个月前
已完结
Frabrication of carboxymethylchitin nanofibers and fish gelatin hybrid gels with robust gel performance
1个月前
已完结
Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies
1个月前
已完结
Mango kernel fat-based oleogel via the emulsion-template method associated with soybean protein: Multiple characterizations, in vitro digestion and potential application
1个月前
已完结
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