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50 积分 2024-01-24 加入
Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature
22天前
已完结
Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch
22天前
已完结
Starch based Pickering emulsions: Fabrication, properties, and applications
22天前
已完结
Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification
24天前
已完结
Determination of total amylose content of starch
27天前
已完结
Meat emulsions
29天前
已完结
Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
1个月前
已完结
Development of low-fat/reduced-fat processed meat products using fat replacers and analogues
1个月前
已完结
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
1个月前
已完结
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