Lv5116
1130 积分 2025-04-03 加入
Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers
1个月前
已完结
β-glucan-based microgel induced by erythritol via the formation of inter-helical hydrogen bonds as gelatin replacer in gummy candies
1个月前
已完结
A slime-inspired phycocyanin/κ-carrageenan-based hydrogel bandage with ultra-stretchability, self-healing, antioxidative, and antibacterial activity for wound healing
2个月前
已完结
Gummies candy enriched with Konjac glucomannan reduces hunger intensity and waist circumference of overweight individuals
2个月前
已完结
High pressure processing of beet extract complexed with anionic polysaccharides enhances red color thermal stability at low pH
3个月前
已完结
The structure and in vitro antioxidant activity of carboxymethyl glucans
3个月前
已完结
Konjac glucomannan-dihydromyricetin complex improves viscosity and hydration capacity of konjac glucomannan as well as the thermal stability of dihydromyricetin
3个月前
已完结
Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers
4个月前
已完结
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