Lv7
4890 积分 2023-08-10 加入
An optimize adaptable method for determining the monosaccharide composition of pectic polysaccharides
1个月前
已完结
Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing
2个月前
已完结
Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes
3个月前
已完结
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them
3个月前
已关闭
Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization
3个月前
已完结
Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization
3个月前
已完结
Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study
3个月前
已完结
Exploring the Potential of High-Voltage Electric Field Cold Plasma (HVCP) Using a Dielectric Barrier Discharge (DBD) as a Plasma Source on the Quality Parameters of Carrot Juice
3个月前
已完结
Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility
3个月前
已完结
Stability and cell wall polysaccharide dynamics in industrial-scale litchi juice during high-pressure and thermal processing
4个月前
已完结
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