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40 积分 2026-01-14 加入
Effect of pectin on emulsifying properties of soy protein isolate: Tailoring emulsion gel inks for 3D printed food systems
1天前
待确认
Short-time high-intensity ultrasound directly induces the formation of soy protein isolate pickering emulsion gels
14天前
已完结
Controlled oral destabilization of food emulsions for sequential aroma release and profiled flavour perception
1个月前
已完结
Application of lipids and their potential replacers in plant-based meat analogs
1个月前
已完结
Development of three-dimensional printable peanut protein-based emulsion gels for dysphagia and oral delivery of vitamin D3: Impact of whey protein supplementation
2个月前
已完结
Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery
3个月前
已关闭
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
3个月前
已完结
Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery
3个月前
已关闭
Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure
3个月前
已完结
3D Food Printing: A Comprehensive Review And Critical Analysis On Technologies, Food Materials, Applications, Challenges, And Future Prospects
4个月前
已完结
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