Lv11
60 积分 2025-08-18 加入
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
2小时前
待确认
Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)
6小时前
已完结
Oleogel-structured emulsions: A review of formation, physicochemical properties and applications
3天前
已完结
Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat
5天前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
6天前
已完结
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
9天前
已完结
The applied value of public investments in biomedical research
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