Lv4
408 积分 2025-09-15 加入
Purification and structural characterization of Chinese yam polysaccharide and its activities
1个月前
已完结
Alkali-induced Dendrobium officinale polysaccharide-hemp seed protein gels: Insight into structure, molecular interaction mechanisms, and potential as dysphagia food
1个月前
已完结
Reduction of soy protein allergen content in soymilk by protein-polysaccharide nanoparticle complexation
1个月前
已完结
Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems
1个月前
已完结
Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels
1个月前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
1个月前
已完结
Wheat glutenin-polysaccharide complexes as novel stabilizers for high-internal-phase emulsions: Application in 3D-printed dysphagia foods and rutin delivery
1个月前
已完结
Bigels as co-delivery system for dysphagia food: Effects of the wax oleogelator type and bigel structure on the gastrointestinal release behaviour of bioactive compounds
2个月前
已完结
Plant mucus-derived microgels: Blood-triggered gelation and strong hemostatic adhesion
3个月前
已完结
皖公网安备34019202002308
