Lv11
10 积分 2024-11-07 加入
不同改性技术对鱼明胶凝胶性能和结构特征的影响
1小时前
待确认
Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels
1小时前
已完结
Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin
1个月前
已完结
忘记了
1个月前
已完结
Molecular interactions in gelatin/chitosan composite films
3个月前
已完结
Effects of hydrocolloids, acids and nutrients on gelatin network in gummies
3个月前
已完结
Edible freshness-keeping film prepared by Pouteria campechiana pericarp residue and applied to the preservation of duck breast meat
3个月前
已完结
Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio
4个月前
已完结
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
4个月前
已完结
Improving tyrosinase inhibitory activity of grass carp fish scale gelatin hydrolysate by gastrointestinal digestion: Purification, identification and action mechanism
5个月前
已完结
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