科研产出
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1Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
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来源：FOOD CHEMISTRY
关键词： Diacylglycerol; Cocoa butter; Crystallization properties; Compound chocolate
年份：2022
2Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
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机构：
来源：FOOD CHEMISTRY
关键词： Transglutaminase; Methylcellulose; Plant-based burger patties; Quality characteristics; In vitro digestion
年份：2023
3Co-encapsulation of probiotics with acylglycerols in gelatin-gum arabic complex coacervates: Stability evaluation under adverse conditions
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Acylglycerol; Probiotics; Complex coacervation; Co-encapsulation
年份：2023
4Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates
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机构：
来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
关键词： probiotics; algal oil; co-microencapsulation; lecithin; in vitro digestion
年份：2023
5Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Acylglycerol; Emulsion; Plant-based patty; Quality characteristic
年份：2023
6Stability of probiotic microcapsules produced through complex coacervation based on whey protein-gum arabic coupled with double emulsification: Role of krill oil in middle oil phase
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Probiotic microcapsules; Double emulsification; Complex coacervation; Krill oil
年份：2025
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