Lv4
700 积分 2026-03-06 加入
Effect of starch gelatinization on the morphology, viscoelasticity, and water structure of candelilla wax–canola oil–starch hybrid gels
22天前
已完结
Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies
22天前
已完结
Ordered structure of starch inclusion complex with C10 aroma molecules
24天前
已完结
Oleogel‐based emulsions: Concepts, structuring agents, and applications in food
1个月前
已完结
Mechanism of phosphates modification on squid myofibrillar proteins and effect on gel properties of surimi
1个月前
已关闭
Prebiotics empower probiotics with gastrointestinal stress resistance for colon-targeted release to synergistically alleviate colitis
2个月前
已完结
Effect of different gelators on the physicochemical properties and microstructure of coconut oleogels
3个月前
已完结
Tailoring Natural-Based Oleogels Combining Ethylcellulose and Virgin Coconut Oil
3个月前
已完结
Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax
3个月前
已完结
Enzymatic Interesterification of Coconut and Hemp Oil Mixtures to Obtain Modified Structured Lipids
3个月前
已完结
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