Lv31
396 积分 2024-07-04 加入
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
5小时前
待确认
Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
5小时前
已完结
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
6小时前
已完结
Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
1个月前
已完结
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
1个月前
已完结
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein
1个月前
已完结
Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages
8个月前
已完结
Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate
8个月前
已完结
Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage
8个月前
已完结
Preparation and characterization of Chitosan based edible coating containing vanillin/HPβCD inclusion complex and its application in chicken preservation
9个月前
已完结
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