Lv3
360 积分 2023-06-28 加入
Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions
14天前
已完结
Recent advances on food-grade oleogels: Fabrication, application and research trends
16天前
已完结
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
26天前
已完结
Application of Janus nanoparticles in enhanced oil recovery processes: Current status and future opportunities
1个月前
已完结
Bigels constructed from hybrid gelator systems: Bulk phase-interface stability and 3D printing
1个月前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
2个月前
已完结
Soy protein isolates: A review of their composition, aggregation, and gelation
2个月前
已完结
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins
2个月前
已完结
Cereal proteins
2个月前
已完结
Grain Legumes May Enhance High-Quality Food Production in Europe
2个月前
已完结
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