Lv13
90 积分 2024-03-03 加入
Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
1天前
已完结
High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
1天前
已完结
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates
1天前
已完结
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi
2天前
已完结
Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan
4个月前
已完结
Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation
4个月前
已完结
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
5个月前
已完结
Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder
7个月前
已完结
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
7个月前
已完结
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage
7个月前
已完结
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