Lv11
30 积分 2025-01-09 加入
Synergic Effect of Surfactants in Modulating the Rheological and Microstructural Properties of Wheat Flour and Quality of Chapati
30分钟前
待确认
Natural Wax‐Based Oleogels as Clean‐Label Margarine Alternatives: Influence of Wax Type, Concentration, and Crystallization Conditions
1小时前
已完结
A novel strategy for preparation of rice bran protein oleogels based on high internal phase emulsion template
1个月前
已完结
From emulsion to 3D-structurable oleogels: A hot-air drying strategy for plant-based fat systems with high oil content
1个月前
已完结
Emulsions and oleogels stabilized by egg white protein-tannic acid-xanthan gum conjugate: Preparation, characterization and potential application in curcumin
1个月前
已完结
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
1个月前
已完结
Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges
1个月前
已完结
Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations
1个月前
已完结
Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters
1个月前
已完结
Construction of foam-templated Antarctic krill oil oleogel based on pea protein fibril and ι-carrageenan
1个月前
已完结
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