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810 积分 2025-05-24 加入
Characteristics and Functional Properties of Bioactive Oleogels: A Current Review
1个月前
已完结
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
1个月前
已完结
Production, health implications and applications of oleogels as fat replacer in food system: A review
1个月前
已完结
Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin
1个月前
已完结
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility
3个月前
已完结
Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (-)-epigallocatechin-3-gallate
3个月前
已完结
Effect of κ-carrageenan on the gelation properties of oyster protein
3个月前
已完结
Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage
3个月前
已完结
The stability and gastro-intestinal digestion of curcumin emulsion stabilized with soybean oil bodies
5个月前
已完结
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms
5个月前
已完结
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