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20 积分 2023-02-20 加入
Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages
2天前
已完结
Functional emulsion gels as pork back fat replacers in Bologna sausage
2天前
已完结
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
5天前
已完结
Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents
5天前
已完结
Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages
7天前
已完结
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
7天前
已完结
Microplastic release from the degradation of polypropylene feeding bottles during infant formula preparation
17天前
已完结
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein
25天前
已完结
Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS
25天前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
26天前
已完结
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