Lv2
168 积分 2025-09-02 加入
Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system
4天前
已完结
Production of bigel based on κ-carrageenan and monoglyceride for potential application as a shortening replacer in cookie
4天前
已完结
Novel bigel based on nanocellulose hydrogel and monoglyceride oleogel: Preparation, characteristics and application as fat substitute
4天前
已完结
Tailoring monoglyceride oleogel crystallization by eutectic and crystal nucleation disturbance: functional frozen specialty fat for use in croissants
4天前
已完结
Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
4天前
已完结
Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality
4天前
求助中
Enhancement of rheological properties and oxidative stability of OSA starch oleogels by chitosan-EGCG conjugates: Influence of chitosan viscosity
4天前
已完结
Investigating the impact of beeswax addition and diacylglycerol profiles on bigel properties and application in bread: insights on intermolecular interaction mechanisms
4天前
已完结
Gels as fat replacers in bakery products: a review
4天前
已完结
Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils
8天前
已完结
皖公网安备34019202002308
