Lv5
940 积分 2024-10-24 加入
The Formation Mechanism of Zein Gel Induced by Amyloid-like Fibrils
3天前
已完结
Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers
17天前
已关闭
Ultrasonic modified ovalbumin-fish oilemulsion gel: A novel strategy for replacinganimal fat
18天前
已关闭
A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid
19天前
已完结
Faba bean protein isolate based bigels: Impact of preparation method, protein concentration, and oleogelator type
19天前
已完结
Effect of alkali-shifting treatment on emulsifying properties of glutenin and its application in low-fat whipping cream
19天前
已完结
Hordein reclaimed from brewer’s spent grains (spent malt) for fabrication of plant oil based pork fat tissue analogues
19天前
已完结
Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers
19天前
已关闭
Thermo-responsive droplet-droplet interactions in high internal phase emulsions: A strategy for adipose tissue substitution
20天前
已完结
Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system
20天前
已完结
皖公网安备34019202002308