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Preparation, properties and emulsifying capacity of octenyl succinic anhydride modified peach gum polysaccharide
7个月前
已完结
Understanding the structure–emulsification relationship of gum ghatti – A review of recent advances
7个月前
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Recapitulating the Physicochemical and Functional Characteristics of Gum Ghatti and its myriad applications in the Food Industry
7个月前
已完结
Natural gums (gum Arabic, guar gum and xanthan gum) as a promising source of prebiotics: a review on their functional roles and food applications
7个月前
已完结
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