Lv11
34 积分 2024-11-23 加入
Mango kernel fat-based oleogel via the emulsion-template method associated with soybean protein: Multiple characterizations, in vitro digestion and potential application
2小时前
已完结
Effects of cellulose diameter on the formation and rheological properties of edible walnut oleogels structured by cellulose nanofiber
5天前
已完结
Walnut oil oleogel constructed by cellulose nanofiber and walnut protein isolate: Structure, rheology characterization and complementary stabilization effect
5天前
已完结
Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators
26天前
已完结
Development of quinoa protein emulsion gels to deliver curcumin: Influence of oil type
1个月前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
1个月前
已完结
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers
1个月前
已完结
Impact of different animal and plant proteins on the structure, rheology and texture of nanocellulose composite oleogels
2个月前
已完结
Construction of novel porous starch microparticles loaded with curcumin oleogel: Improving colon-targeted delivery potential of curcumin
2个月前
已完结
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
2个月前
已完结
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