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1دورية أكاديمية
المؤلفون: Tian Gao, Xixi Wu, Yiting Gao, Fei Teng, Yang Li
المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101377- (2024)
مصطلحات موضوعية: Soybean protein isolate, Anionic polysaccharides, Emulsion gels, Structure, Functional properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157524002645Test; https://doaj.org/toc/2590-1575Test
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2دورية أكاديمية
المصدر: Shipin Kexue, Vol 45, Iss 1, Pp 23-31 (2024)
مصطلحات موضوعية: ferulic acid, covalent binding to polyphenols, soybean protein, gel properties, emulsion gels, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-004.pdfTest; https://doaj.org/toc/1002-6630Test
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3دورية أكاديمية
المؤلفون: Petroula Tsitlakidou, Despina Kamplioni, Anastasia Kyriakoudi, Maria Irakli, Costas G. Biliaderis, Ioannis Mourtzinos
المصدر: Foods, Vol 13, Iss 13, p 2142 (2024)
مصطلحات موضوعية: alginate, emulsion gels, rosemary distillate residues, rapeseed oil, encapsulation, oxidation stability, Chemical technology, TP1-1185
وصف الملف: electronic resource
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4دورية أكاديمية
المؤلفون: Drozdov, A.D., Christiansen, J. deClaville
المصدر: Drozdov , A D & Christiansen , J D 2024 , ' Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations ' , Journal of Food Engineering , vol. 380 , 112150 . https://doi.org/10.1016/j.jfoodeng.2024.112150Test
مصطلحات موضوعية: 3D food printing, Emulsion gels, Modeling, Plant-proteins, Polysaccharides
الإتاحة: https://doi.org/10.1016/j.jfoodeng.2024.112150Test
https://vbn.aau.dk/da/publications/a7a95408-8f86-4a43-9b34-c732001064b9Test
http://www.scopus.com/inward/record.url?scp=85194054141&partnerID=8YFLogxKTest -
5دورية أكاديمية
المؤلفون: Priscilla Ferreira Corrêa, Carla Fabiana da Silva, João Paulo Ferreira, Jenyffer Medeiros Campos Guerra
المصدر: Food Chemistry Advances, Vol 3, Iss , Pp 100354- (2023)
مصطلحات موضوعية: Emulsion gels, Vegan sausages, Meat-like products, Vegetable-sourced flours, Nutritional profile, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2772753X23001764Test; https://doaj.org/toc/2772-753XTest
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6دورية أكاديمية
المصدر: Shipin Kexue, Vol 44, Iss 12, Pp 25-33 (2023)
مصطلحات موضوعية: beeswax, κ-carrageenan, emulsion gels, bigels, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-004.pdfTest; https://doaj.org/toc/1002-6630Test
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7دورية أكاديمية
المؤلفون: Song CUI, Yue ZHANG, Chaoran LIU, Yifan WANG, Lei DAI
المصدر: Shipin gongye ke-ji, Vol 44, Iss 10, Pp 70-77 (2023)
مصطلحات موضوعية: carboxymethyl nanocellulose (cmcn), pickering emulsion gels, low oil phase, rheology, stability, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/1002-0306Test
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8دورية أكاديمية
المصدر: Gels, Vol 9, Iss 12, p 970 (2023)
مصطلحات موضوعية: emulsion gels, lipid composition, oxidative stability, pea protein isolate, soy protein isolate, technological properties, Science, Chemistry, QD1-999, Inorganic chemistry, QD146-197, General. Including alchemy, QD1-65
وصف الملف: electronic resource
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9دورية أكاديمية
المؤلفون: Kanon Kobata, Zhiyun Zhang, David Julian McClements
المصدر: Colloids and Interfaces, Vol 7, Iss 4, p 65 (2023)
مصطلحات موضوعية: plant-based foods, alternative proteins, emulsion gels, carotenoids, texture, Chemistry, QD1-999
وصف الملف: electronic resource
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10دورية أكاديمية
المؤلفون: Sai Li, Yacheng Hao, Qunyu Gao
مصطلحات موضوعية: Biophysics, Biochemistry, Pharmacology, Biotechnology, Space Science, Chemical Sciences not elsewhere classified, octenyl succinic anhydride, hydrogen bonding interactions, food manufacturing hinder, emulsion gels stabilized, composite emulsion gels, based emulsion gels, successfully encapsulated β, emulsion gel stabilized, negatively charged ocd, 88 ± 0, 3d food printing, 3d printing β, emulsion gels, vitro <, thereby increasing, study intended, results provided, osa generated, molding process, low bioaccessibility, interfacial tension, initial ph, highest bioaccessibility, gel strength
الإتاحة: https://doi.org/10.1021/acs.jafc.3c05632.s001Test
https://figshare.com/articles/journal_contribution/Development_of_Emulsion_Gels_Stabilized_by_Chitosan_and_Octenyl_Succinic_Anhydride-Modified_Cyclodextrin_Complexes_for_Carotene_Digestion_and_3D_Printing/24560887Test