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20 积分 2025-04-22 加入
Preparation of the sodium salt of high acyl gellan and characterization of its structure, thermal and rheological behaviors
2天前
已完结
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
3个月前
已完结
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
3个月前
已完结
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
3个月前
已完结
Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate
3个月前
已完结
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
3个月前
已完结
Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides
3个月前
已完结
Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein
3个月前
已完结
Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels
4个月前
已完结
Effect and mechanism of ultrasound time and storage time on physicochemical properties, 3D printing accuracy, and microstructure of ovalbumin–gellan gum emulsion gels
4个月前
已完结
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