Lv11
10 积分 2024-05-20 加入
Structure-Charge-Network Relationships Governing Rheology and Cohesiveness of Hydrocolloid-Based Dysphagia Thickeners
5分钟前
求助中
Molecular interactions and rheological characterization of binary biopolymer mixtures
7分钟前
求助中
The possibility of the computer simulation-assisted IDDSI framework for the development of thickened brown rice paste
3小时前
已完结
Effect of konjac glucomannan on heat-induced pea protein isolate hydrogels: Evaluation of structure and formation mechanisms
14天前
已完结
Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels
14天前
已完结
Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
1个月前
已完结
High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene
3个月前
已完结
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
3个月前
已完结
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
3个月前
已完结
Multiscale combined techniques for evaluating emulsion stability: A critical review
3个月前
已完结
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