Lv1
58 积分 2023-12-21 加入
Formation and Stability of Food Emulsions: A Review through the Lens of the Oil Phase
11天前
已完结
The impact of ultrasonic‐assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion
13天前
已完结
The impact of ultrasonic‐assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion
16天前
已完结
Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction
1个月前
已完结
Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface
1个月前
已完结
Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects
3个月前
已完结
Effect of pH on the emulsifying performance of protein‐polysaccharide complexes
3个月前
已完结
Biomaterials in cellular agriculture and plant-based foods for the future
3个月前
已完结
Structure, anticoagulant and cytotoxic activity of a sulfated polysaccharide from green seaweed Chaetomorpha linum
5个月前
已完结
Nutrient‐specific proteomic analysis of the mucin degrading bacterium Akkermansia muciniphila
6个月前
已完结
皖公网安备34019202002308
