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A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum
2个月前
已完结
Preparation of two-step cold-set low oleogel-microgels phase bigels and its application in tender fish balls: Pork fat substitute and cryoprotectant
2个月前
已完结
Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability
2个月前
已完结
A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum
2个月前
已完结
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