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30 积分 2025-06-23 加入
疏水性水凝胶脱水过程中的收缩行为
9小时前
已完结
Comparative analysis of classic network vs. nanogel junction network in konjac glucomannan/kappa carrageenan hybrid hydrogels
11天前
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
2个月前
已完结
Influence of konjac glucomannan on gelling properties and water state in egg white protein gel
2个月前
已完结
Natural aromatic extract of black tea improved the water retention of pork meat batter
3个月前
已完结
The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan
3个月前
已完结
Current and emerging applications of carrageenan in the food industry
4个月前
已完结
Gel Properties of k-Carrageenan-Konjac Gum Mixed Gel and their Influence Factors
4个月前
已完结
Influence of osmotic and weight pressure on water release from polysaccharide ionic gels
8个月前
已完结
Effect of starch source on gel properties of kappa-carrageenan-starch dispersions
8个月前
已完结
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