Lv1
12 积分 2023-11-09 加入
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
16天前
已完结
Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights
16天前
已完结
Fabrication of amorphous pea starch–whey protein emulsion gels for synergistic stabilization, nutrient delivery, and solid fat replacement
16天前
已完结
Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization
1个月前
已完结
High internal phase Pickering emulsions stabilized by pea protein microgel particles and their application as butter substitutes in cookies making
2个月前
已完结
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
2个月前
已完结
Fabrication and characterization of edible Pickering emulsion stabilized by donkey myofibrillar protein
4个月前
已完结
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
4个月前
已完结
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
4个月前
已完结
Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin
4个月前
已完结
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