Lv4
440 积分 2024-10-16 加入
Nanocapsule technology: a review
3天前
已完结
Processable high internal phase Pickering emulsions using depletion attraction
3天前
已完结
Changes in the Physical Properties of Calcium Alginate Gel Beads under a Wide Range of Gelation Temperature Conditions
11天前
已完结
Gallic Acid-Functionalized, TiO2-Based Nanomaterial—Preparation, Physicochemical and Biological Properties
11天前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
1个月前
已完结
Interplay between crosslinking and ice nucleation controls the porous structure of freeze-dried hydrogel scaffolds
1个月前
已完结
Unambiguous Ex Situ and in Cell 2D 13C Solid-State NMR Characterization of Starch and Its Constituents
2个月前
已完结
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
3个月前
已完结
Control of Starch Molecular Weight by Enzyme Treatment Facilitates the Formation of V-Type Starch–Resveratrol Complexes in a High-Pressure Homogenization Environment and Their Modulation Effects on the Gut Microbiota
3个月前
已完结
Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids
4个月前
已完结
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