Lv4
600 积分 2025-10-21 加入
Mechanisms by which cooking processing and protein distribution synergistically affect the structural, physicochemical and digestive properties of black rice starch
2天前
已完结
Studies on Oxidative Stability of Vegetable Oil During Frying
3天前
已完结
Oxidative stability of Pickering emulsions
3天前
已完结
Mango kernel fat-based oleogel as cocoa butter substitutes: complete replacement, efficient anti-frosting and crystallization kinetics
4天前
已完结
Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions
4天前
已完结
Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types
8天前
已完结
Modulating gel strength and structural stability of flaxseed gum hydrogels via protein incorporation: Physical characteristics and molecular mechanisms
8天前
已完结
Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch
8天前
已完结
Investigating viscoelastic properties and structural stability mechanisms of oil bodies emulsion gels: Role of non-intrinsic protein
8天前
已完结
Development and characterization of food-grade bigel system for 3D printing applications: Role of oleogel/hydrogel ratios and emulsifiers
11天前
已完结
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