Lv3
290 积分 2025-03-28 加入
Characterization of cold-set gels produced from heated emulsions stabilized by whey protein
2个月前
已完结
Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions
2个月前
已完结
Influence of thermal treatments on the structure and stability of gelatin gels
2个月前
已完结
HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES
2个月前
已完结
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
2个月前
已完结
Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources
2个月前
已完结
The agarose double helix and its function in agarose gel structure
3个月前
已完结
Lubricating performance of pectin: Influence from the colloidal structures
3个月前
已完结
The Hofmeister Effect on Agar Hydrogels with Mechanical Tunability and Molecular Mechanism
3个月前
已完结
A novel Pickering emulsion stabilized by rational designed agar microsphere
3个月前
已完结
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