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50 积分 2025-11-05 加入
Fabrication and characterization of oleogels structured by phycocyanin/fucoidan/xanthan gum co-stabilized by beeswax crystals
11天前
已完结
Effect of ultrasound on binding interaction between emodin and micellar casein and its microencapsulation at various temperatures
11天前
已完结
Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein
11天前
已完结
Fabrication of novel W/O/W emulsion gels using beeswax stabilized W/O: Preparation, characterization and co-delivery of phycocyanin and astaxanthin
11天前
已完结
Engineering gel-like W/O/W systems via soy lipophilic protein-sodium alginate Maillard conjugates and beeswax: Assessment of molecular mechanisms and physicochemical properties
12天前
已完结
Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively
12天前
已完结
Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite gel
12天前
已完结
Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions
16天前
已完结
Assembly mechanisms and structure design of oleogels and bigels: Digestion, absorption and food application in lipid regulation
1个月前
已完结
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
1个月前
已完结
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