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80 积分 2025-08-22 加入
Organocatalytic esterification of polysaccharides for food applications: A review
23小时前
待确认
A comprehensive review of propylene glycol alginate in the food industry: Synthesis, safety, composite hydrocolloids and application
23小时前
已完结
In the process of polysaccharide gel formation: A review of the role of competitive relationship between water and alcohol molecules
2个月前
已完结
Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
2个月前
已完结
Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
2个月前
已完结
Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
2个月前
已完结
Xanthan gum in aqueous solutions: Fundamentals and applications
2个月前
已完结
Effect of addition of soybean protein isolate on the retrogradation of rice starch
3个月前
已完结
Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network
4个月前
已完结
Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles
4个月前
已完结
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