Lv6
1668 积分 2024-07-03 加入
Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage
19天前
已完结
Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources
19天前
已完结
Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes
3个月前
已完结
Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum
3个月前
已完结
Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
3个月前
已关闭
Shape-controlled fabrication of zein and peach gum polysaccharide based complex nanoparticles by anti-solvent precipitation for curcumin-loaded Pickering emulsion stabilization
3个月前
已完结
Interfacial solute flux promotes emulsification at the water|oil interface
3个月前
已完结
Rapeseed oil as the extraction solvent motivates fucoxanthin-loaded high internal phase emulsion preparation for food 3D printing
3个月前
已完结
Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers
3个月前
已完结
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
3个月前
已完结
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