Lv7
5000 积分 2024-07-26 加入
Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages
5个月前
已完结
Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil
5个月前
已完结
Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock
5个月前
已完结
A comprehensive review: Impact of oleogel application on food texture and sensory properties
5个月前
已完结
Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties
5个月前
已完结
Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network
5个月前
已完结
Application of oligosaccharides in meat processing and preservation
5个月前
已完结
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
6个月前
已完结
Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications – Review
10个月前
已完结
Lignocellulose derived functional oligosaccharides: production, properties, and health benefits
10个月前
已完结
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