Lv6
1780 积分 2025-04-21 加入
pH-driven Zein–peanut protein isolate composite nanoparticles for stabilizing pickering emulsions and enhancing resveratrol delivery
1个月前
已完结
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
1年前
已完结
Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion
1年前
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
1年前
已完结
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
1年前
已完结
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
1年前
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
1年前
已完结
Gels as fat replacers in bakery products: a review
1年前
已完结
Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids
1年前
已完结
Transformation of protein hydrogels to emulsion gels via one-step ball milling
1年前
已完结
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