Lv11
60 积分 2024-02-21 加入
Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
4小时前
待确认
Cold plasma induced degradation of κ-carrageenan: Characterization of degradation product and its application as a stabilizer
12天前
已完结
Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding
14天前
已完结
Highly-branched cyclic dextrin for improvement in mechanical properties and freeze-thaw stability of κ-carrageenan gels
17天前
已完结
Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding
17天前
已完结
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
1个月前
已完结
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
1个月前
已完结
Competing Effects of Hydration and Cation Complexation in Single-Chain Alginate
4个月前
已完结
In-depth recognition of mixed surfactants maintaining the enzymatic activity of cellulases through stabilization of their spatial structures
4个月前
已完结
Highly effective removal of basic fuchsin dye using carboxymethyl konjac glucomannan grafted acrylic acid-acrylamide/montmorillonite composite hydrogel
7个月前
已完结
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