Lv41
440 积分 2024-09-25 加入
A review of oleogels applications in dairy foods
1天前
已完结
In vitro fermentation of V-type starch inclusion complexes: the controlled release of ferulic acid and beneficial modulation of the gut microbiota
2天前
已完结
Comparative efficacy of amino acid availability and peptidomic analysis of alternative proteins from different sources under dynamic in vitro protein digestion
7天前
已完结
In vitro fermentation of V-type starch inclusion complexes: The controlled release of ferulic acid and beneficial modulation of the gut microbiota
7天前
已完结
The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body
7天前
已完结
Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin
13天前
已完结
Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery
13天前
已完结
Food gel-based systems for efficient delivery of bioactive ingredients: design to application
13天前
已完结
Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil
13天前
已完结
Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels
13天前
已完结
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