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SaveShare Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Share Save Enhanced chiffon cake quality using tannic acid cross-linked diacylglycerol oleogels as a replacement of butter
Liu, Ning; Xue, Xiaoting; Zhang, Kun; Li, Dan; Lin, Ping; Ju, Qian; Chen, Yi; Nishinari, Katsuyoshi; Zhao, Mouming; Yao, Xiaolin Share Save Construction of double-network hydrogel based on Artemisia sphaerocephala Krasch polysaccharide complexed with gelatin cross-linked by ferric ions and transglutaminaseLiu, Ning; Li, Dan; Xue, Xiaoting; Zhang, Kun; Yang, Dan; Zhang, Pan; Nan, Jin; Chen, Xiaoyu; Nishinari, Katsuyoshi; Yao, Xiaolin Share Save Improvement of the properties of essential oil-starch film with whey protein isolated fibril and sodium caseinateYang, Qianwen; Zheng, Furun; Cheng, Yue; Xu, Ruoxuan; Yuan, Chao; Wu, Zhengzong; Dong, Die; Zhao, Haibo; Nishinari, Katsuyoshi; Zhao, Meng; Cui, Bo Share Save Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratioLiu, Yi; Zheng, Furun; Zhao, Haibo; Li, Jianpeng; Dong, Die; Yuan, Chao; Zhang, Kangyi; Nishinari, Katsuyoshi; Zhao, Meng; Cui, Bo Share Save 
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