Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate
International Journal of Biological Macromolecules,
Journal Year:
2025,
Volume and Issue:
unknown, P. 140317 - 140317
Published: Jan. 1, 2025
Language: Английский
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
Food Hydrocolloids,
Journal Year:
2025,
Volume and Issue:
unknown, P. 111335 - 111335
Published: March 1, 2025
Language: Английский
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment
Food Hydrocolloids,
Journal Year:
2025,
Volume and Issue:
unknown, P. 111152 - 111152
Published: Jan. 1, 2025
Language: Английский
Fabrication of 3D soft polymeric constructs at high structural integrity through bioprinting optimization of suspended hydrogels
Bioprinting,
Journal Year:
2025,
Volume and Issue:
unknown, P. e00403 - e00403
Published: March 1, 2025
Language: Английский
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
Yao Feng,
No information about this author
Yu Zhang,
No information about this author
Kai Huang
No information about this author
et al.
International Journal of Biological Macromolecules,
Journal Year:
2025,
Volume and Issue:
unknown, P. 142855 - 142855
Published: April 1, 2025
Language: Английский
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
Soeun Kim,
No information about this author
Kyung Jo,
No information about this author
Minkyung Woo
No information about this author
et al.
Food Hydrocolloids,
Journal Year:
2025,
Volume and Issue:
unknown, P. 111450 - 111450
Published: April 1, 2025
Language: Английский