Lv11
50 积分 2025-06-23 加入
Polysaccharide-Based Double-Network Hydrogels: Polysaccharide Effect, Strengthening Mechanisms, and Applications
1小时前
待确认
疏水性水凝胶脱水过程中的收缩行为
2个月前
已完结
Comparative analysis of classic network vs. nanogel junction network in konjac glucomannan/kappa carrageenan hybrid hydrogels
2个月前
已完结
Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels: Emphasis on aggregation behaviour and molecular docking during heating process
4个月前
已完结
Influence of konjac glucomannan on gelling properties and water state in egg white protein gel
4个月前
已完结
Natural aromatic extract of black tea improved the water retention of pork meat batter
5个月前
已完结
The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan
5个月前
已完结
Current and emerging applications of carrageenan in the food industry
7个月前
已完结
Gel Properties of k-Carrageenan-Konjac Gum Mixed Gel and their Influence Factors
7个月前
已完结
Influence of osmotic and weight pressure on water release from polysaccharide ionic gels
10个月前
已完结
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