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136 积分 2025-12-17 加入
Exploring the application of molecular simulation technology in food sector: Focusing on food component interactions and food quality
14天前
已关闭
Protein–polysaccharide conjugation in food systems: Design principles, material and processing constraints, and functional outcomes
14天前
已完结
Production of polysaccharide and protein edible films: Challenges and strategies to scale-up
14天前
已完结
Multiscale non-covalent assembly of proteins and polysaccharides from mechanisms to functional enhancements and applications: A review
14天前
已完结
Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes
14天前
已完结
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
15天前
已完结
A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field
15天前
已完结
Beta-lactoglobulin-polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages
15天前
已完结
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures
23天前
已完结
Emulsification and emulsion stability: The role of the interfacial properties
23天前
已完结
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