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18 积分 2026-01-18 加入
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
7天前
已完结
One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions
7天前
已完结
High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
7天前
已完结
Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications
1个月前
已完结
Recent advances in improving stability of food emulsion by plant polysaccharides
1个月前
已完结
Fabrication and characterization of glucono-δ-lactone-induced cold-set emulsion gels stabilized by a whey and pea protein mixture at various mixing ratios for the delivery of curcumin
1个月前
已关闭
General approaches to biopolymer-based Pickering emulsions
1个月前
已完结
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