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2920 积分 2022-10-04 加入
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
8天前
已完结
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
8天前
已完结
Fabrication of Rubus chingii Hu ellagitannins-loaded W/O/W double emulsion gels stabilized by WPI/pectin complexes: Physicochemical properties, digestion characteristics, and transformation of ellagitannins
8天前
已完结
Phycocyanin-loaded W1/O/W2 double emulsion-filled sodium alginate gel beads reinforced by chitosan for enhanced stability and sustained release performance
8天前
已完结
Double network emulsion gel from sheepskin collagen and chitosan as a novel fat replacer in low-fat lamb patties
8天前
已完结
Formation, structure and properties of the starch-polyphenol inclusion complex: A review
28天前
已完结
Research progress on the regulation of starch-polyphenol interactions in food processing
28天前
已完结
Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review
28天前
已完结
Mechanistic review of binary to ternary starch-biomolecule assemblies: Integrated insights into resistant starch formation and structure-function relationships
29天前
已完结
Modified starch-based carriers for bioactive compound delivery: advances in modification strategies, release mechanisms, and functional performance
29天前
已完结
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