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48 积分 2025-06-24 加入
Towards healthier surimi: quality and nutritional benefits of flaxseed gum as a fat replacer in grass carp surimi gels
2天前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
1个月前
已完结
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
4个月前
已完结
Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations
5个月前
已完结
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
5个月前
已完结
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
5个月前
已完结
Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy
5个月前
已完结
Construction of thermostable and temperature-responsive emulsion gels using gelatin: A novel strategy for replacing animal fat
6个月前
已完结
Novel silk fibroin/chitosan microgel for enhanced probiotic delivery: Improved stability, viability, and targeted release in gastrointestinal conditions
6个月前
已完结
Dual cryoprotection of gelatin-tea polyphenol microgels on surimi by targeting for ice inhibition and component stabilization
6个月前
已完结
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