Lv11
34 积分 2025-02-26 加入
Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels
3分钟前
待确认
Promising effects of β-glucans on gelation in protein-based products: A review
3小时前
已完结
Solvent-mediated control of ZIF-8 morphology, crystallinity, and yield: Insights from methanol-water synthesis
9天前
已完结
Metal–organic frameworks for active food packaging. A review
13天前
已完结
Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications
17天前
已完结
Interactions of soluble type II collagen with anionic polysaccharides of different molecular weight: A microthermal and molecular dynamics study
27天前
已完结
Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review
27天前
已完结
Metal-organic framework materials for encapsulation, release and delivery of essential oils: Engineering strategies and challenges
27天前
已完结
Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review
1个月前
已完结
A standardised staticin vitrodigestion method suitable for food – an international consensus
2个月前
已完结
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