Lv516
1338 积分 2023-04-04 加入
Gelatin nanofibers: Analysis of triple helix dissociation temperature and cold-water-solubility
1小时前
待确认
The impact of microbial transglutaminase modification on fish gelatin-maltodextrin gels loaded with calcium citrate and vitamin D3
3天前
已完结
Improved solubility and interface properties of pigskin gelatin by microwave irradiation
5天前
已完结
Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation
5天前
已完结
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
8天前
已完结
Advances of biopolymer-based emulsion gels: Fabrication, design, and application
8天前
已完结
A novel composite resistant starch with improved prebiotic functions
8天前
已完结
Quantifying artificial sweeteners and emulsifiers in Crohn's disease and its relationship with disease activity: the ENIGMA study–a novel and targeted approach
8天前
已关闭
Linking dietary fiber to human malady through cumulative profiling of microbiota disturbance
8天前
已完结
Unraveling Glycation-Induced Structure-Function Nexus in Food Proteins: From Analytical Innovations to AI-Assisted Design
8天前
已完结
皖公网安备34019202002308
