Lv6
1608 积分 2023-11-06 加入
Shear-responsive oleogels with improved lubrication in oral conditions
1个月前
已完结
Oral tribology of pickering particles in fat-reduced foods: Saliva-particle interfacial mechanisms, mouthfeel reconstruction, and emerging perspectives
1个月前
已完结
Hydrocolloid polysaccharides regulating the lubrication of corn paste during oral dynamic friction
1个月前
已完结
Peanut protein-xanthan gum core-shell microgels: Microstructure and oral lubrication performance
2个月前
已完结
Effects of gel texture and oral processing on structural breakdown and bolus properties of fibrous whey protein-wheat starch composite emulsion gels
2个月前
已完结
Food formulation: rheological and tribological determinants of oral processing and flavor perception
2个月前
已完结
Porosity estimation using deep learning and ImageJ: Implications for reservoir characterization in Central Luconia Miocene carbonates
3个月前
已完结
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
3个月前
已完结
Fat reduction in emulsified pork sausages: role of pea protein-stabilized high-internal-phase emulsions
3个月前
已完结
A novel solid fat mimetic developed using egg white protein and curdlan: Rheology behavior, emulsion and gel properties
3个月前
已完结
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