Lv56
1280 积分 2025-06-16 加入
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
2个月前
已完结
Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers
2个月前
已完结
3D printing properties of Flammulina velutipes polysaccharide-soy protein complex hydrogels
2个月前
已完结
A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges
2个月前
已完结
Physical modulation of starch/non-starch polysaccharide complexes for tailored functional foods: A comprehensive review
2个月前
已完结
Functional and food application of plant proteins – a review
2个月前
已完结
A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
2个月前
已完结
Self-assembled proteins for food applications: A review
2个月前
已完结
Stimulus-responsive hydrogels in food science: A review
2个月前
已完结
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications
2个月前
已完结
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