Lv2
142 积分 2024-05-28 加入
Understanding of the mechanism of O/W % W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations
27天前
已完结
Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels
28天前
已完结
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
28天前
已完结
Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations
1个月前
已完结
Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017
3个月前
已完结
Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes
4个月前
已完结
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers
6个月前
已完结
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
6个月前
已完结
Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
6个月前
已完结
Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
6个月前
已完结
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