Lv4
700 积分 2023-09-14 加入
Chickpea protein stabilized Pickering emulsions: as a novel mayonnaise substitute
23天前
已完结
Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability
29天前
已完结
Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise
2个月前
已完结
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer
2个月前
已完结
Correlation study between structural parameters of droplets and rheological properties of O/W high internal phase Pickering emulsions above the closest packing density
2个月前
已完结
Inulin fructans – food applications and alternative plant sources: a review
2个月前
已完结
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
3个月前
已完结
Hydrocolloid application in yogurt: Progress, challenges and future trends
3个月前
已完结
The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel
4个月前
已完结
Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene
4个月前
已完结
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