Lv4
458 积分 2026-06-04 加入
Effect of stirring speed on low acyl gellan gum fluid gels’ rheology, particle morphology and physical ageing
7天前
已完结
Optimization of gel mixture formulation based on weighted value using response surface methodology
14天前
已完结
Formulation optimization of meloxicam sodium gel using response surface methodology
14天前
已完结
Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology
28天前
已完结
Optimization of Textural Properties of Konjac Gels Formed with κ-Carrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing
28天前
已完结
Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system
28天前
已完结
Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system
28天前
已完结
Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate
28天前
已完结
Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding
28天前
已完结
Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
29天前
已完结
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