Lv51
1472 积分 2024-06-11 加入
Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels
2个月前
已完结
Impact of different animal and plant proteins on the structure, rheology and texture of nanocellulose composite oleogels
2个月前
已完结
A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels
2个月前
已完结
Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications
2个月前
已完结
Physicochemical properties of commercial semi-sweet biscuit
2个月前
已完结
A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum
2个月前
已完结
Enhancing the freeze-thaw stability of 3D-printed surimi gels using high internal phase pickering emulsions with "fried egg-like" interfaces
2个月前
已完结
Effect of gelator type and concentration on the rice bran oil-based oleogels: Focusing on physicochemical properties, oxidation stability and formation mechanism
2个月前
已完结
Construction of novel porous starch microparticles loaded with curcumin oleogel: Improving colon-targeted delivery potential of curcumin
2个月前
已完结
Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase
3个月前
已关闭
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