Lv11
38 积分 2025-12-08 加入
Reinforcement the whipping capabilities of aerated emulsions by multi-enzymatic modification of palm olein: Fat crystal-membrane interactions insights
4小时前
待确认
Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil
1个月前
已完结
Fabrication, Characterization, and Stability of Pickering Emulsions Stabilized by Lentil Protein IsolateGum Arabic Conjugate Microgel Particles
1个月前
已完结
The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances
1个月前
已完结
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
1个月前
已完结
Role of Lipids in Food Flavor Generation
1个月前
已完结
Biotechnology in Future Food Lipids: Opportunities and Challenges
1个月前
已完结
W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions
1个月前
已完结
Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application
1个月前
已完结
Improvement of chemical composition, physical properties and crystallization characteristics of palm stearin and rice bran oil blends by enzymatic interesterification: Potential base oils in fast-frozen food
1个月前
已完结
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