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48 积分 2025-01-13 加入
A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin
24天前
已完结
Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk
25天前
已完结
Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise
3个月前
已关闭
Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo
4个月前
已完结
Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction
4个月前
已完结
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
4个月前
已完结
Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution
4个月前
已完结
The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends
4个月前
已完结
Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin
4个月前
已完结
Machine learning-enabled high-throughput industry screening of edible oils
5个月前
已完结
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