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68 积分 2024-11-23 加入
Fish oil–fish gelatin composite oleogels via emulsion templating for curcumin delivery
21天前
已完结
Frabrication of carboxymethylchitin nanofibers and fish gelatin hybrid gels with robust gel performance
1个月前
已完结
Insight into the cryoprotective mechanisms of lysine combined with sorbitol on silver carp surimi during frozen storage: Gel properties, molecular conformation and interactions
1个月前
已完结
In situ nanoencapsulation of curcumin in egg yolk low-density lipoprotein gels: Calcium-regulated protein network restructuring and stability enhancement
1个月前
已完结
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate
2个月前
已完结
Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks
2个月前
已完结
Roles of Polysaccharides in the Colloidal Behavior of Thaumatin and the Sweetness Perception
2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
2个月前
已完结
Charge distribution defines the mechanism of fish gelatin-polysaccharide interactions
2个月前
已完结
Frabrication of carboxymethylchitin nanofibers and fish gelatin hybrid gels with robust gel performance
2个月前
已完结
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