Lv51
820 积分 2025-09-22 加入
Double network emulsion gel from sheepskin collagen and chitosan as a novel fat replacer in low-fat lamb patties
3天前
已完结
Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection
4天前
已完结
Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer
10天前
已完结
Construction of starch-flaxseed protein W/O/W emulsion gels as potential dysphagia food: A comparative analysis of starch types and concentrations
18天前
已完结
Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative fluorescence method
18天前
已完结
Influence of salts on the stability of W₁/O/W₂ double emulsions via modulation of osmotic pressure and interfacial tension
25天前
已关闭
Enhancement of soy protein isolate–based emulsion gels via transglutaminase pre-crosslinking with deamidated proteins
1个月前
已完结
Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes
4个月前
已完结
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
4个月前
已完结
Current and emerging applications of carrageenan in the food industry
4个月前
已完结
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