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100 积分 2025-10-13 加入
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
2个月前
已完结
Sodium alginate–eggshell powder synergy for stabilizing egg white foams in sugar-free chiffon cakes: Interfacial rheology, multiscale structure, and performance
2个月前
已完结
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
2个月前
已完结
Structures and functions of the chlorogenic acid-reinforced starch composite
2个月前
已完结
Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions
2个月前
已完结
Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels
2个月前
已完结
Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch
2个月前
已完结
Effect of cationized guar gum on stability and bioaccessibility of curcumin-loaded Pickering emulsion stabilized by starch nanoparticles
2个月前
已完结
Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition
7个月前
已完结
Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan
7个月前
已完结
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