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Electrostatic Hydrogels Based on Amaranth Proteins and Xanthan Gum: Water-binding, Microstructural, Rheological and Textural Properties
1个月前
已完结
Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ‐carrageenan/xanthan gum
1个月前
已完结
Effects of Xanthan Gum and Carrageenan on Texture and Structural Properties of Highland Barley Protein Gel
1个月前
已完结
Proteolytic hydrolysis and functional characterization of zein protein hydrolysates
1个月前
已完结
Advances and Prospects of Prolamine Corn Protein Zein as Promising Multifunctional Drug Delivery System for Cancer Treatment
2个月前
已完结
Bigels: a comprehensive review of properties, preparation techniques, applications in pharmaceuticals, food, cosmetic products, and emerging patents
2个月前
已完结
Food gel-based systems for efficient delivery of bioactive ingredients: design to application
2个月前
已完结
A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges
2个月前
已完结
Mechanically Strong and Highly Tough Prolamin Protein Hydrogels Designed from Double-Cross-Linked Assembled Networks
2个月前
已完结
Facile synthesis of highly macroporous Gum Arabic hydrophilic cryogel for dyes adsorption
2个月前
已完结
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