Lv5
1038 积分 2023-11-06 加入
Sunflower oil oleogels as alternative fat in hybrid meat patties
4天前
已完结
Exploring the Efficacy of Oleogel as Fat Replacers in Meat Products: A Comparative Analysis of Various Oleogelators
4天前
已完结
Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch
8天前
已完结
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
8天前
已完结
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
9天前
已完结
Improving stability and β-carotene bioaccessibility of shellac nanoparticles-based Pickering emulsion gels via amorphous cationic starch complexation
9天前
已完结
3D printing of starch-lipid-protein ternary gel system: The role played by protein
9天前
已完结
An Emulsion Gel Made by Waxy Maize Starch Hydrogel Incorporated With Tea Polyphenols/Exopolysaccharides: Structure and Stability Properties, Antioxidant and Delivery Function
18天前
已完结
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin
21天前
已完结
Advanced insights into mushroom polysaccharides: Extraction methods, structure-activity, prebiotic properties, and health-promoting effects
1个月前
已完结
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