Lv6
2880 积分 2024-05-28 加入
Modulation of double network assembly via different calcium sources and GDL concentrations for simulating intramuscular fat
1个月前
已完结
Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel
2个月前
已完结
A Comparative Study of Soy Protein Isolate-κ-Carrageenan Emulsion Gels and Bigels for the Encapsulation, Protection, and Delivery of Curcumin
2个月前
已完结
Novel approaches in food grade bigels properties and applications: A review
2个月前
已完结
Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability
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
Impact of Hydrogel-to-Oleogel Ratio and Presence of Carob Fruit Extracts on Formulated Bigels: Rheological, Thermal, Physicochemical and Microstructural Properties
2个月前
已完结
Novel bigels based on walnut oil oleogel and chitosan hydrogel: Preparation, characterization, and application as food spread
2个月前
已完结
The effect of preparation temperature and composition on bigel performance as fat replacers
2个月前
已完结
The Development and Characterization of Edible Bigel a Hydrogel/Oleogel Structure Based on Guar Gum, Walnut Oil and Rice Bran Wax for Using as Fat Replacer
2个月前
已完结
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