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Structural design and cutting-edge applications in food industry of food gels: A comprehensive review
5小时前
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The double-edged sword: Mechanisms, consequences and mitigation strategies of polyphenol‑iron interactions in food systems
5小时前
已完结
Integrated fabrication of 3D-Printed ceramic Honeycombs with Gradient-Resistive aerogel fillers for High-Temperature broadband radar absorption
17天前
已完结
Study on plant-based proteins and their complexes in improving food foam system: A review
17天前
已完结
Introduction Section snippets References (67) Cited by (18) Elsevier Food Hydrocolloids Volume 150, May 2024, 109583 Food Hydrocolloids A clean label O/W pickering emulsion stabilized by pectin-containing lignocellulosic nanofibrils isolated from apple pomace
17天前
已完结
Recent advances and future frontiers in Pickering emulsions for food applications: Bridging science, industry, and nutrition
17天前
已完结
Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods
17天前
已完结
Recent progress, application, and quality evaluation of plant-based double emulsions in low-fat foods
17天前
已关闭
Study on the colloidal and emulsifying properties of different whole-component plant- based particles
17天前
已完结
Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stability
17天前
已完结
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