Lv5
920 积分 2023-09-14 加入
Structural and functional roles of lactic acid bacteria in food delivery systems: A dual perspective of passive encapsulation and active carriers
4小时前
待确认
Colloidal Insights into Acid Dairy Gels: Role of Exocellular Polysaccharides from Lactic Acid Bacteria
6小时前
待确认
Conservation and divergence on plant seed 11S globulins based on crystal structures
4天前
已完结
Composition, physicochemical properties of pea protein and its application in functional foods
4天前
已完结
Legumin and vicilin, storage proteins of legume seeds
4天前
已完结
pH-responsive guar gum-based hydrogels for controlled release and antifungal applications of carvacrol
17天前
已完结
Cellulose-Based Flexible Photonic Films for Sustainable On-site Visual Detection and Differentiation of Organic Acids
18天前
已完结
Smart Pickering emulsions stabilized by functionalized nanoparticles: Innovative applications in advanced food packaging
27天前
已完结
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
27天前
已完结
Bottom-up strategies for the synthesis of peptide-based polymers
1个月前
已完结
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