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Soluble Soybean Polysaccharide Improves Quality and Shelf Life of Peanut Butter

2026-04-09 2.11MB 18 页 7 4 1知币
Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties

2026-03-27 13.73MB 13 页 6 4 1知币
The effects of ultrasound-assisted glycation on the allergenicity and functional properties of peanut proteins

2026-03-27 3.05MB 9 页 9 4 1知币
Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology

2026-03-20 12.89MB 11 页 11 4 1知币
Enhancing the stability of rice bran oil body microgel emulsions through composite polysaccharides: microstructure, interfacial adsorption kinetics, and in vitro digestive stability

2026-03-16 14.05MB 14 页 11 4 1知币
Incorporation of polysaccharides (κ-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: microstructure, physicochemical stability and digestive properties

2026-03-06 14.15MB 19 页 7 4 1知币
Fat substitute in salad dressing: The role of soybean oil body self-aggregates in enhancing texture and rheological property

2026-02-06 4.47MB 12 页 6 4 1知币
Curcumin loading in Camellia seed oil body and multi-compartment emulsion fabrication: effect of high-pressure homogenization pretreatment

2026-01-30 7.79MB 13 页 8 4 1知币
Clinical and lipid metabolic responses to diacylglycerol oil administration in Chinese adults with overweight/obesity or central obesity: a randomized, double-blind, placebo-controlled trial

2026-01-23 2.7MB 16 页 7 4 1知币
The shell-like suprastructure, interactions and interfacial properties of self-assembled micelle aggregate from soybean oil body interfacial membranes

2026-01-17 8.02MB 13 页 6 4 1知币
Preparation, characterization, and oxidative stability of black soybean oil body-based oleogels

2026-01-10 4.58MB 12 页 6 4 1知币
Interface characteristics and stability mechanism of high internal phase emulsions stabilised with modified peanut meal: Toward plant-based mayonnaise

2026-01-05 6.56MB 9 页 7 4 1知币
The role of interfacial protein composition in the stability of soybean oil bodies Elucidating the mechanism of protein-lipid co-oxidation under different extraction conditions

2025-12-27 5.93MB 13 页 12 4 1知币
Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method Fundamental properties, stability, and digestion characteristics

2025-12-12 6.98MB 12 页 5 4 1知币
Demulsification of water-in-oil emulsions stabilized with glycerol monostearate-based oleogel by secondary surfactant to enhance saltiness perception

2025-12-11 18.23MB 13 页 7 4 1知币
Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks

2025-12-05 11.01MB 15 页 6 4 1知币
Effects of ultrasound-assisted emulsification and enzyme-catalyzed cross-linking on the structural, rheological and digestive properties of myofibrillar protein-peanut oleosome emulsion gels

2025-11-28 9.22MB 14 页 4 4 1知币
Effect of combined treatment of pH-shifting and mild heating on gel properties of transglutaminase induced cold-set peanut protein isolate gel

2025-11-21 3.51MB 11 页 6 4 1知币
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

2025-11-14 8.28MB 11 页 5 4 1知币
Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles

2025-11-12 14.99MB 12 页 5 4 1知币

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