Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Role of ethyl cellulose polymer network on synergistic enhancement of glycerol monostearate and ethyl cellulose binary oleogels

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: October 2026

Source: Food Hydrocolloids, Volume 179

Author(s): Mursalin Sajib, Nitin Nitin, Andrew J. Gravelle

​Publication date: October 2026Source: Food Hydrocolloids, Volume 179Author(s): Mursalin Sajib, Nitin Nitin, Andrew J. Gravelle Read More

Related posts:

Default ThumbnailA novel scaffold platform for in situ lipid integration in cultivated meat Default ThumbnailSynergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks Default ThumbnailUltrasound-modified Fusarium venenatum TB01 protein as a structuring agent for solid fat mimetics via high internal phase emulsions Default ThumbnailAgar-based gels enriched with Platostoma palustre extract: Effects of concentration and pH on structure, mechanics, and phenolic release Default ThumbnailEndogenous lipids and protein changes during newly harvested wheat flour post-ripening: Impacts on dough properties and steamed bread quality Default ThumbnailMultifunctional emulsion gels for dysphagia nutrition: Coordinating texture, bioactives delivery, and sensory perception
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    📢 Aviso importante: Esta biblioteca es un recurso independiente y de acceso abierto. No es propiedad del UT de Oriental y no cuenta con financiamiento de dicha entidad.