Lv1
90 积分 2025-08-22 加入
Organocatalytic esterification of polysaccharides for food applications: A review
2个月前
已完结
A comprehensive review of propylene glycol alginate in the food industry: Synthesis, safety, composite hydrocolloids and application
2个月前
已完结
In the process of polysaccharide gel formation: A review of the role of competitive relationship between water and alcohol molecules
5个月前
已完结
Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
5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
5个月前
已完结
Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
5个月前
已完结
Xanthan gum in aqueous solutions: Fundamentals and applications
5个月前
已完结
Effect of addition of soybean protein isolate on the retrogradation of rice starch
5个月前
已完结
Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network
6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
7个月前
已完结
皖公网安备34019202002308
