Lv12
48 积分 2025-05-24 加入
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
1小时前
待确认
Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products
1小时前
待确认
Influence of sodium dodecyl sulfate on the thermal stability of bovine serum albumin stabilized oil-in-water emulsions
7小时前
已完结
Composite gels structured by a gelatin protein matrix filled with oil bodies
11小时前
已完结
Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins
1天前
已完结
Preparation, characterization and application of gel edible films based on galactomannan and casein
1天前
已完结
Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition
3天前
已完结
Interfacial and emulsifying properties of crude and purified soybean oil bodies
3天前
已完结
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
4天前
已完结
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