Lv43
638 积分 2024-03-07 加入
Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis Sativa L.) as fat replacer
8小时前
已完结
Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks
11小时前
已完结
Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil
11小时前
已完结
Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer
4天前
已完结
Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages
4天前
已完结
Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream
4天前
已完结
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages
4天前
已完结
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads
4天前
已完结
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages
4天前
已完结
Multi-scenario application of chitosan emulsions as fat replacers: based on the regulation of chitosan hydrophobicity and emulsion rheological properties
4天前
已完结
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