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102 积分 2024-06-03 加入
High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β‐cyclodextrin treatment
3个月前
已完结
Determination of cholesterol oxides in heated lard by liquid chromatography
3个月前
已完结
Advances in preparation and application of food-grade emulsion gels
8个月前
已完结
The composition, microstructure, interaction with polysaccharides of casein micelles and their potential application as drug delivery-a review
8个月前
已完结
Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin
9个月前
已完结
NMR Analysis of Lipid Oxidation in Flaxseed Oil-in-Water Emulsions
1年前
已完结
Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability
1年前
已完结
Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition
1年前
已完结
Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing
1年前
已完结
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals
1年前
已完结
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