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40 积分 2024-12-14 加入
Effect of protein oxidation on the structure and emulsifying properties of fish gelatin
2天前
已完结
Comparison of microparticles produced with combinations of gelatin, chitosan and gum Arabic
1个月前
已完结
Stability and bioactivity of carotenoids from Synechococcus sp. PCC 7002 in Zein/NaCas/Gum Arabic composite nanoparticles fabricated by pH adjustment and heat treatment antisolvent precipitation
2个月前
已完结
Interfacial properties of gelatin from goat skin as influenced by drying methods
2个月前
已完结
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
2个月前
已完结
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
2个月前
已完结
Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad
3个月前
已完结
Gelatin structure and composition linked to hard capsule dissolution: A review
4个月前
已完结
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