Lv3
272 积分 2024-09-07 加入
The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat
13小时前
已完结
Plant-based fat substitutes: soy protein hydrolysate-nano soy fibre co-assembled microgels embedded within oleogel matrices
14小时前
已完结
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
15小时前
已完结
Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
9天前
已完结
Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein
12天前
已完结
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel
1个月前
已完结
Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers
1个月前
已完结
Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors
1个月前
已完结
Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties
1个月前
已完结
Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin-Chitosan-Complex Particles
1个月前
已完结
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