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70 积分 2025-02-26 加入
A standardised staticin vitrodigestion method suitable for food – an international consensus
21天前
已完结
Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system
21天前
已完结
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
1个月前
已完结
Fabrication and characterization of novel sericin bigels for the co-encapsulation of bioactive ingredients and in vitro gastrointestinal release profile
1个月前
已完结
Synergistic modulation of gelation and rheological properties of fish gelatin by Abelmoschus manihot gum and salt ions
1个月前
已完结
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
1个月前
已完结
Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel
1个月前
已完结
Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels
1个月前
已完结
Intelligent films based on highland barley β-glucan/highland barley prolamin incorporated with black rice bran anthocyanins
2个月前
已完结
Enhanced aqueous stability and long-acting antibacterial of silver-based MOFs via chitosan-crosslinked for fruit fresh-keeping
2个月前
已完结
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