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10 积分 2025-04-21 加入
High-barrier multilayer nanocomposite films constructed with flexible whey protein worm-like aggregates for sustainable food packaging
15天前
已完结
Preparation of Consolidated Dust Suppression Materials Based on Pectin: Graft Modification Experiment and Reaction Mechanism
16天前
已完结
Modulating limonin release via pectin fine structure in Ca2+-citrus pectin emulsion gels
16天前
已完结
Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties
16天前
已完结
Fabrication, Functional Properties, and Potential Applications of Mixed Gellan–Polysaccharide Systems: A Review
16天前
已完结
Gelation mechanism analysis of low-salt silver carp (Hypophthalmichthys molitrix) surimi enhancing by ultrasonication combined apple pectin, citrus pectin, or peach gum
16天前
已完结
Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation
16天前
已完结
Preparation of hydrophobic composite membranes based on carboxymethyl cellulose and modified pectin: Effects of grafting a long-chain saturated fatty acid
18天前
已完结
Investigation of a Lipase-Catalyzed Reaction between Pectin and Salicylic Acid and Its Isomers and Evaluation of the Emulsifying Properties, Antioxidant Activities, and Antibacterial Activities of the Corresponding Products
2个月前
已完结
Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions
2个月前
已完结
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