Lv3
290 积分 2024-03-12 加入
Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions
1天前
已完结
Phytoconstituents from Moringa oleifera fruits target ACE2 and open spike glycoprotein to combat SARS‐CoV‐2: An integrative phytochemical and computational approach
1天前
求助中
Enhancement of non-covalent interaction between soy protein isolate and quercetin by sodium alginate
1天前
已完结
Gelation properties of three common pulse proteins: lentil, faba bean and chickpea
10天前
已完结
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
10天前
已完结
Pectin from butternut squash (Cucurbita moschata) – The effect of enzyme-assisted extractions on fiber characteristics and properties
10天前
已完结
Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals
10天前
已完结
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
1个月前
已完结
Properties of Collagen/Sodium Alginate Hydrogels for Bioprinting of Skin Models
1个月前
已完结
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
1个月前
已完结
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