Lv2
168 积分 2023-12-18 加入
Preparation of low-molecular-weight sodium alginate by ozonation
5小时前
待确认
Construction and characterization of a novel fusion alginate lyase with endolytic and exolytic cleavage activity for industrial preparation of alginate oligosaccharides
5小时前
已完结
Influence of pH-shifting and transglutaminase on the freeze-thaw stability and thermal gel properties of mung bean protein-based liquid egg substitute prepared with two different oil phases
1个月前
已完结
Directed preparation, structure–activity relationship and applications of alginate oligosaccharides with specific structures: A systematic review
3个月前
已完结
Advances in alginate lyases and the potential application of enzymatic prepared alginate oligosaccharides: A mini review
3个月前
已完结
Biomimetic biomass-based composite carbon aerogels with excellent mechanical performance for energy storage and pressure sensing in extreme environments
3个月前
已完结
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
3个月前
已完结
Preparation of low-molecular-weight sodium alginate by ozonation
4个月前
已完结
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
4个月前
已完结
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks
4个月前
已完结
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