Lv2
110 积分 2023-10-16 加入
Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism
1个月前
已完结
Evaluation of soybean oil‐wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids
2个月前
已完结
Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
4个月前
已完结
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue
5个月前
已完结
Interfacial tensions of vegetable oil/water systems: Effect of oil purification
5个月前
已完结
Insight into the oil polarity impact on interfacial properties of myofibrillar protein
5个月前
已完结
Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research
5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
5个月前
已完结
Construction and application of a novel bigel system to prepare a nutritional cream
5个月前
已完结
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
5个月前
已完结
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