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36 积分 2024-10-23 加入
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
3天前
已完结
Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization
3天前
已完结
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
10天前
已完结
Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil
13天前
已完结
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile
2个月前
已完结
Wax based oleogels and their application in sponge cakes
2个月前
已完结
Microstructure of ethylcellulose oleogels and its relationship to mechanical properties
2个月前
已完结
Characterization of Oleogels Based on Waxes and Their Hydrolyzates
2个月前
已完结
Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels
2个月前
已完结
Fumed silica-based organogels and ‘aqueous-organic’ bigels
2个月前
已完结
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