Lv1
50 积分 2024-11-26 加入
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
2天前
已完结
Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages
3天前
已完结
Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues
3天前
已完结
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
3天前
已完结
Functionality and application of emulsion gels in fat replacement strategies for dairy products
3天前
已完结
皖公网安备34019202002308
