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xiao123789
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190 积分
2023-11-06 加入
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Recent progress of fat reduction strategies for emulsion type meat products
49分钟前
待确认
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
1小时前
已完结
Main animal fat replacers for the manufacture of healthy processed meat products
6天前
已完结
Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels
7天前
已完结
Water‐in‐oleogel emulsion based on γ‐oryzanol and phytosterol mixtures: Challenges and its potential use for the delivery of bioactives
7天前
已完结
Oleogel-structured emulsions: A review of formation, physicochemical properties and applications
7天前
已完结
External factors affecting the linear and nonlinear rheological behavior of oleogel-based emulsions
7天前
已完结
Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers
7天前
已完结
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
7天前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
13天前
已完结
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