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26 积分 2025-10-10 加入
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
1小时前
已完结
A review of recent trends in structuring oleogel-based emulsions for food applications
1天前
已完结
Oil droplet release from emulsion-filled gels in relation to sensory perception
20天前
已完结
Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises
20天前
已完结
Relating the sensory sensation ‘creamy mouthfeel’ in custards to rheological measurements
21天前
已完结
Factors affecting the perception of creaminess of oil-in-water emulsions
21天前
已完结
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
25天前
已完结
Structural design approaches for creating fat droplet and starch granule mimetics
27天前
已完结
An effective method to synergistically regulate the physicochemical and digestive properties of starch-fatty acid complexes: Change the ratio of SDS and RS
27天前
已完结
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
29天前
已完结
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