Lv3
290 积分 2024-01-26 加入
Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications
2个月前
已完结
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits
2个月前
已完结
Food gel-based systems for efficient delivery of bioactive ingredients: design to application
2个月前
已完结
Development of yogurt products from alternative protein
2个月前
已完结
The viscosity of dilute aqueous nonelectrolyte solutions
4个月前
已完结
Fabrication Methods and Form Factors of Gellan Gum-Based Materials for Drug Delivery and Anti-Cancer Applications
6个月前
已完结
Gelation mechanism of gellan gum for biomedical applications
6个月前
已完结
30—THE CHEMISTRY OF SILK FIBROIN I. THE ACTION OF SOME PROTEOLYTIC ENZYMES ON FIBROIN IN AQUEOUS SOLUTION, AND ITS BEARING ON THE MOLECULAR STRUCTURE OF SILK
7个月前
已完结
Silk fibroin gelation via non-solvent induced phase separation
7个月前
已完结
Forces Involved in Adhesion
8个月前
已完结
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