Lv4
560 积分 2025-04-21 加入
Development and characterisation of a novel bigel based on pea protein hydrogel and rice bran wax oleogel: Enhancement of rheological properties and freeze-thaw stability
2个月前
已完结
Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion
2个月前
已完结
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers
2个月前
已完结
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
2个月前
已完结
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
2个月前
已完结
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
2个月前
已完结
Gels as fat replacers in bakery products: a review
2个月前
已完结
Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids
2个月前
已完结
Transformation of protein hydrogels to emulsion gels via one-step ball milling
2个月前
已完结
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese
2个月前
已完结
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