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548 积分 2024-01-08 加入
Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets
1个月前
已完结
The characterization of Zein/Xanthan gum composite oleogel: a comparative study of bioactive substances in interface and oil phases
1个月前
已完结
Sunflower oil‐soybean wax oleogel: An oxidation stable alternative to traditional frying methods for doughnut
1个月前
已完结
Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: evaluating the role of glycyrrhizin
2个月前
已完结
Oilseed Meal as a Sustainable Contributor to Plant-Based Protein
2个月前
已完结
Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products
3个月前
已完结
Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan
3个月前
已完结
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties
3个月前
已完结
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review
3个月前
已完结
The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface
4个月前
已完结
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