Lv1
26 积分 2025-10-11 加入
Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax
16天前
已完结
Properties of Cookies Made with Natural Wax–Vegetable Oil Organogels
16天前
已完结
Complexing hemp seed protein with pectin for improved emulsion stability
1个月前
已完结
Linseed, Walnut, and Algal Oil Emulsion Gels as Fat Replacers in Chicken Frankfurters: Effects on Composition, Lipid Profile and Sensory Quality
1个月前
已完结
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
1个月前
已完结
Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
2个月前
已完结
Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage
2个月前
已完结
Quercetin-loaded candelilla wax/sunflower oil oleogels: Structural, sensory, and storage properties, and application as fat replacer in emulsion-type sausage
2个月前
已完结
Impact of Coreopsis tinctoria Nutt. Essential oil microcapsules on the formation of biogenic amines and quality of smoked horsemeat sausage during ripening
2个月前
已完结
Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds
2个月前
已完结
皖公网安备34019202002308
