Lv31
380 积分 2024-03-12 加入
Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type
2天前
已完结
Low temperature preparation of high-performance citric acid crosslinked starch gels with adjustable properties based on cationic esterification synergistic crosslinking
1个月前
已完结
Development of tea polysaccharides-xanthan gum complex oleogel: Characterization and curcumin delivery
1个月前
已关闭
Investigation of the stability in soybean isolated protein-Houttuynia cordata polysaccharides complex stabilized Pickering emulsions with construction of its 3D printing system
1个月前
已完结
Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different Ratios
1个月前
已完结
Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
3个月前
已完结
Effect of curdlan on the gel properties and interactions of whey protein isolate gels
3个月前
已完结
Effect of κ-carrageenan on the gelation properties of oyster protein
3个月前
已完结
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
3个月前
已完结
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