Results 241 to 250 of about 594,151 (275)

A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application

Food Hydrocolloids, 2023
Zong Meng, Lujie Cui, Jiaxin Guo
exaly  

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages

Food Chemistry, 2022
Bao Zhang, Baocai Xu
exaly  

Advances in preparation and application of food-grade emulsion gels

Food Chemistry, 2023
Aimin Shi, Benu Adhikari, Lányi Zhi
exaly  

Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads

Food Hydrocolloids, 2021
Song Miao, Alan L. Kelly, Duanquan Lin
exaly  

Effects of micro- and nano-sized emulsions on physicochemical properties of emulsion–gelatin composite gels

Food Hydrocolloids, 2023
Yeon-Ji Jo, Jiseon Lee, Mi-Jung Choi
exaly  

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and digestion of alginate-based emulsion gel beads

Food Hydrocolloids, 2021
Song Miao, Alan L. Kelly, Duanquan Lin
exaly  

Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels

Food Hydrocolloids, 2021
Bao Zhang, Baocai Xu, Meng Ran
exaly  

Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation

Food Chemistry, 2023
Guanghua Xia, Liao Wei, Yaqin Hu
exaly  

Gels for Photographic Emulsions

2016
M.S.H. Bhuiyan, D.L. Kramer
openaire   +1 more source

Low oil emulsion gel stabilized by defatted Antarctic krill () protein using high-intensity ultrasound

Ultrasonics Sonochemistry, 2021
Liang Song, Ming Du, Xianbing Xu
exaly