Lv11
56 积分 2026-06-03 加入
Exploring bitter characteristics of blue honeysuckle (Lonicera caerulea L.) berries by sensory-guided analysis: Key bitter compounds and varietal differences
39分钟前
已完结
Carrageenan-xanthan gum composite gel achieves the elimination of bitterness and easy swallowability of Coptis chinensis based on electrostatic induction and interpenetrating network interaction
12天前
已完结
An oral gel suitable for swallowing: The effect of micronization on the gel properties and microstructure of κ-carrageenan
27天前
已完结
Instant gel-forming microcapsules based on micronized-κ-carrageenan for bitter taste quenching bioinspired by the passion fruit seed
27天前
已完结
Pharmaceutical cocrystallization techniques. Advances and challenges
1个月前
已完结
Monitoring the baicalein-betaine cocrystal process by terahertz spectroscopy
1个月前
已完结
A potential cocrystal strategy to tailor in-vitro dissolution and improve Caco-2 permeability and oral bioavailability of berberine
1个月前
已完结
Study on the mechanism of floral aroma compounds in sweet oranges inducing the sweetness enhancement of Erythritol by using sensory evaluation, electronic tongue and molecular simulation
3个月前
已完结
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