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724 积分 2024-02-21 加入
Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion
2小时前
待确认
Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels
2小时前
求助中
Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavor
2个月前
已完结
MgO nanoparticles formulated from konjac glucomannan and its therapeutic potential
2个月前
已完结
Grape seed extract incorporated into konjac glucomannan-based batter inhibits acrylamide and advanced glycation end products in fried fish nuggets
2个月前
已完结
Konjac glucomannan enhances the freeze-thaw stability of Pickering emulsions with different oil phases stabilized by double-induced whey protein isolate nanoparticles and influences their digestion characteristics
2个月前
已关闭
Unraveling mechanism of konjac glucomannan in delaying staling and modifying internal structure of steamed bread during freezing
2个月前
已完结
Thermo-irreversible konjac glucomannan gels: Preparation, mechanism, and applications
2个月前
已完结
Thermo-irreversible konjac glucomannan gels: Preparation, mechanism, and applications
3个月前
已关闭
From Physical Cross-Linking to Tailored Phosphorylation: Unlocking High-Performance and Biocompatible Xanthan-Konjac Hydrogels for Zinc-Ion Batteries
3个月前
已完结
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