Lv12
42 积分 2025-11-05 加入
Assembly mechanisms and structure design of oleogels and bigels: Digestion, absorption and food application in lipid regulation
2小时前
待确认
Dual-network emulsion gels based on egg yolk/gellan gum-beeswax: A promising fat analog with simulated texture, rheological, and thermal properties of animal adipose tissue
2小时前
已完结
Sodium Alginate Modifications: A Critical Review of Current Strategies and Emerging Applications
3小时前
已完结
Development of Natural-Drugs-Based Low-Molecular-Weight Supramolecular Gels
13小时前
已完结
Advances in structure designing and function tailoring strategy toward alginate-based hydrogels for efficient water remediation: A review
14小时前
已完结
Advances in preparation and application of food-grade emulsion gels
23天前
已完结
Synergistic effects of soybean hull polysaccharide concentration and pH on the formation and functional properties of soy protein isolate gels
1个月前
已完结
Formation and characterization of acid‐soluble soybean protein with chitosan addition: effects of hydrothermal treatment and homogenization
1个月前
已完结
Insoluble soybean polysaccharides as emulsifiers: Impact of sonication and acidic pH on interfacial behaviour and emulsifying properties
1个月前
已完结
Characterization of the effects of insoluble soybean polysaccharides on the formation and physicochemical properties of soybean isolate protein gel
1个月前
已完结
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