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40 积分 2024-11-06 加入
Ultrasound‐Mediated Process Optimization, Characterization, and Thermal Stability of Beeswax–Rice Bran Oil Oleogels: An Application in Bakery Products
1个月前
已完结
Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels
2个月前
已完结
Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax
2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
2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
3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
3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
3个月前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
3个月前
已完结
Combined physical modification of peanut protein: Impact on emulsion stability, fat crystal network, and textural properties of ice cream
3个月前
已完结
pH-sensitive poly(vinyl alcohol)/quercetin/curcumin nanofiber membrane for food freshness monitoring
3个月前
已完结
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