Lv5
940 积分 2026-06-29 加入
Novel insights into the impact of pectin structure on key aroma components of peaches
2小时前
待确认
Deciphering structure-aroma relationships in jujube: Influence of pectin fine structure on key aroma compounds
2小时前
已完结
Insights into the non-covalent interaction between muskmelon peel pectin and selected C9 aldehydes by the application of multiple spectroscopy and molecular docking
2小时前
已完结
Gelation behavior between Nicandra physalodes (Linn.) Gaertn. pectin and Ca2+ is governed by degree and pattern of methylesterification
12小时前
已完结
Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties
3个月前
已完结
Pectin–mucin interactions: Insights from fluorimetry, thermodynamics and dual (static and dynamic) quenching mechanisms
3个月前
已完结
Aroma compounds retention and release from protein-polysaccharide-based bilayer emulsion gels: A thermodynamic and kinetic study
3个月前
已完结
Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies
3个月前
已完结
Effects of composition and storage time of biopolymers-based emulsion-filled gels on the retention and release of aroma compounds: Thermodynamic and kinetic studies
3个月前
已完结
Controlled oral destabilization of food emulsions for sequential aroma release and profiled flavour perception
3个月前
已完结
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