Lv64
2038 积分 2025-09-29 加入
Use of ozone oxidation in combination with deacetylation for improving the structure and gelation properties of konjac glucomannan
20天前
已完结
Air packaging is obviously beneficial to the heterogeneous hygrothermal degradation of konjac glucomannan
2个月前
已完结
魔芋葡甘聚糖湿热降解特性研究
2个月前
已完结
Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan
3个月前
已完结
Oxygen promotes radical-mediated heterogeneous hygrothermal degradation of konjac glucomannan: Molecular structure and influence mechanism
3个月前
已完结
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
4个月前
已完结
Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan
5个月前
已完结
properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine
5个月前
已完结
Comparative analysis of thermal, structural and rheological properties of protein isolates and kernel flour from Australian sweet lupin varieties using soy as a reference
6个月前
已完结
Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour
6个月前
已关闭
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