Lv11
40 积分 2024-11-27 加入
Bigels based on myofibrillar protein hydrogel and beeswax oleogel: Micromorphology, mechanical property, and rheological properties
3小时前
已完结
Oleogels based on protein fibrils-hordein-xanthan gum complexes: Formation, structure, and physicochemical properties
4小时前
已完结
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
1个月前
已完结
Unlocking the potential of oleogels in edible applications and health impacts
4个月前
已完结
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