Lv3
308 积分 2024-12-15 加入
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
9天前
已完结
Recent advances in nutraceutical delivery systems constructed by protein–polysaccharide complexes: A systematic review
13天前
已完结
Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers
14天前
已完结
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
14天前
已完结
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
18天前
已完结
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
19天前
已完结
Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives
19天前
已完结
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
23天前
已完结
Application of porcini mushroom ( Boletus edulis ) to improve the quality of frankfurters
30天前
已完结
Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers
30天前
已完结
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