Lv51
1450 积分 2023-10-21 加入
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels
9天前
已完结
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
11天前
已完结
Effects of pH, kappa‐carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion‐gels
11天前
已完结
Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions
11天前
已关闭
Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions
15天前
已完结
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
24天前
已完结
Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance
24天前
已完结
Shear-induced structuring of phase-separated sodium caseinate - sodium alginate blends using extrusion-based 3D printing: Creation of anisotropic aligned micron-size fibrous structures and macroscale filament bundles
24天前
已完结
Printability, texture, and sensory trade-offs for 3D printed potato with added proteins and lipids
25天前
已完结
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