Lv42
586 积分 2024-11-04 加入
Composition, antioxidant activity and rheological characteristics of spreadable pastes with blackberry pulp (Rubus fruticosus)
3天前
已完结
Gelling properties and interaction analysis of fish gelatin–low-methoxyl pectin system with different concentrations of Ca2+
3天前
已完结
Soy protein–potato protein combined stabilization of flaxseed oil bigels: Regulation of hydrogel:oleogel ratio and protein concentration coupled with molecular dynamics insights
4天前
已完结
Osteogenic and antibacterial coating containing strontium and calcium on zinc implants via redox-assisted co-deposition
6天前
已关闭
Corrigendum to “Synergistic anti-tumor effect of dual drug co-assembled nanoparticles based on ursolic acid and sorafenib”[Colloid. Surf. B: Biointerfaces 234 (2024), 113724]
6天前
已完结
Roles of proanthocyanidins and stearic acid in modulating interfacial structure, physicochemical properties, and controlled release behavior of gelatin composite films
6天前
已关闭
Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior
11天前
已完结
Composite gels prepared from pea protein isolate and Ficus awkeotsang makino pectin: Spontaneous gelation behavior, microstructures, and formation mechanism
1个月前
已完结
Oxidative Stability of Spray-Dried Microencapsulated Fish Oils with Different Wall Materials
2个月前
已完结
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
2个月前
已完结
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