Lv11
60 积分 2024-07-06 加入
Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage
5小时前
待确认
Lignin nanoparticle-stabilized pickering emulsion: Mechanism, influencing parameter, and emerging application
7天前
已完结
Enhancement of mechanical, barrier, and functional properties of chitosan film reinforced with glycerol, COS, and gallic acid for active food packaging
1个月前
已关闭
Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment
1个月前
已完结
Triacylglycerol composition and thermodynamic profiles of fractions from dry fractionation of anhydrous milk fat
2个月前
已完结
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
3个月前
已完结
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
3个月前
已完结
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
3个月前
已完结
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
3个月前
已完结
Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces
5个月前
已完结
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