Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 140317 - 140317

Опубликована: Янв. 1, 2025

Язык: 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, Год журнала: 2025, Номер unknown, С. 111335 - 111335

Опубликована: Март 1, 2025

Язык: Английский

---

Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111152 - 111152

Опубликована: Янв. 1, 2025

Язык: Английский

---

Fabrication of 3D soft polymeric constructs at high structural integrity through bioprinting optimization of suspended hydrogels

Bioprinting, Год журнала: 2025, Номер unknown, С. e00403 - e00403

Опубликована: Март 1, 2025

Язык: Английский

---

Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 142855 - 142855

Опубликована: Апрель 1, 2025

Язык: 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

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111450 - 111450

Опубликована: Апрель 1, 2025

Язык: Английский

---