Lv31
356 积分 2026-07-25 加入
Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods
4小时前
待确认
Integrative physiological, transcriptomic, and metabolomic analyses reveal novel insights into quality maturation in wheat during after-ripening period
16小时前
已完结
Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods
1个月前
已完结
Oil-phase modulated molecular assembly in rice bran protein fibril-chitin nanofiber emulsion gels: Structural design strategy for synchronized fat replacement and sodium release optimization
1个月前
已完结
Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie
1个月前
已完结
Gels as fat replacers in bakery products: a review
1个月前
已完结
Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications
1个月前
已完结
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
1个月前
已完结
Recent progress in emulsion gels: from fundamentals to applications
1个月前
已完结
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
1个月前
已完结
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