Lv3
274 积分 2026-09-04 加入
Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion
20小时前
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
20小时前
已完结
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
20小时前
已完结
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
20小时前
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
20小时前
已完结
Gels as fat replacers in bakery products: a review
20小时前
已完结
Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids
20小时前
已完结
Transformation of protein hydrogels to emulsion gels via one-step ball milling
20小时前
已完结
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese
20小时前
已完结
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties
20小时前
已完结
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