Lv21
110 积分 2026-01-07 加入
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
7天前
已完结
Nature of pectin–protein–catechin interactions in model systems: Pectin–protein–catechin interactions
13天前
已完结
Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride
28天前
已完结
Development and characterization of biodegradable foam plates from corn starch and banana bunch stalks coated with beeswax
1个月前
已完结
Replacing Plastic with Bamboo: Eco-Friendly Disposable Tableware Based on the Separation of Bamboo Fibers and the Reconstruction of Their Network Structure
1个月前
已完结
Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion
1个月前
已完结
Influence of oil-in-water emulsion characteristics on initial dynamic flavour release
1个月前
已完结
Hydration characteristics of guar gum samples and their fractions
5个月前
已完结
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