Lv21
188 积分 2023-10-18 加入
A review of recent trends in structuring oleogel-based emulsions for food applications
2小时前
已完结
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality
2小时前
已完结
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
17天前
已完结
Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry
17天前
已完结
Sodium alginate-based hydrogel beads encapsulating curcumin–selenium nanoparticles for enhanced antioxidant, antimicrobial, and edible oil preservation
6个月前
已完结
Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications
1年前
已完结
Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein
1年前
已完结
Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures
1年前
已完结
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