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30 积分 2024-11-06 加入
Physicochemical characterisation of hydroxypropyl methylcellulose and xanthan gum emulsion template oleogels with different vegetable oils
1个月前
已完结
Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose
1个月前
已完结
Cellulose-rich oleogels prepared with an emulsion-templated approach
1个月前
已完结
Ultrasound‐Mediated Process Optimization, Characterization, and Thermal Stability of Beeswax–Rice Bran Oil Oleogels: An Application in Bakery Products
3个月前
已完结
Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels
5个月前
已完结
Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax
5个月前
已完结
Preparation of a two-phase gel system based on gelatin hydrogel and beeswax/rice bran wax oleogel and eutectic phase behavior of beeswax and rice bran wax in soybean oil
5个月前
已完结
Development of chitosan-carboxymethyl cellulose edible films loaded with blackberry anthocyanins and tea polyphenols and their application in beef preservation
5个月前
已完结
Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion‐filled gels based on lutein‐loaded rice bran oil body emulsion
5个月前
已完结
Incorporation of polysaccharides (κ-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: microstructure, physicochemical stability and digestive properties
5个月前
已完结
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