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40 积分 2025-05-24 加入
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
10小时前
已完结
Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene
1天前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
2天前
已完结
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
2天前
已完结
Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels
4天前
已完结
Recent Advances in Exopolysaccharide-Protein Interactions in Fermented Dairy- and Plant-Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions
5天前
已完结
Functional emulsion gels as pork back fat replacers in bologna sausage
5天前
已完结
Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
5天前
已完结
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
6天前
已完结
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient
7天前
已完结
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