Lv71
4970 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
27天前
已完结
Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil
28天前
已完结
Effects of oleogels prepared with fish oil and beeswax on the gelation behaviors of protein recovered from Alaska Pollock
28天前
已完结
A comprehensive review: Impact of oleogel application on food texture and sensory properties
29天前
已完结
Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties
29天前
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
1个月前
已完结
Application of oligosaccharides in meat processing and preservation
1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
1个月前
已完结
Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications – Review
5个月前
已完结
Lignocellulose derived functional oligosaccharides: production, properties, and health benefits
5个月前
已完结
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