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0 积分 2026-04-05 加入
The gelation characteristics of Torreya grandis wax in diacylglycerol and its preparation of oleogel substitution for shortening
3个月前
已完结
Preparation of Chitosan-phenolic Aldehyde Fragrance Oleogels and Comparative Study of their Structure and Properties
3个月前
已完结
Effects of tetrasodium pyrophosphate coupled with soy protein isolate on the emulsion gel properties of oxidative myofibrillar protein
3个月前
已完结
Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration
3个月前
已完结
Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction
3个月前
已完结
Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions
3个月前
已完结
Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel
3个月前
已完结
Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks
3个月前
已完结
Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties
3个月前
已完结
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
3个月前
已完结
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