Lv11
20 积分 2023-09-21 加入
Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter
1小时前
待确认
Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan
29天前
已完结
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
30天前
已完结
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
30天前
已完结
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic
1个月前
已完结
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
1个月前
已完结
Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds
1个月前
已完结
Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate
1个月前
已完结
Casein-based hydrogels: Advances and prospects
1个月前
已完结
Improved encapsulation efficiency and storage stability of lutein by soy protein isolate nanocarriers with thermal and trypsin treatments
2个月前
已完结
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