Lv41
750 积分 2025-03-13 加入
Determination of green fluorescent protein by ultraviolet-excited gel imaging
10分钟前
待确认
Dual-Crosslinked Carboxymethyl Chitosan-Polyphenol Hydrogel for Stable, Antioxidant High Internal Phase Pickering Emulsions
20天前
已完结
Ultrasonic regulation of β-lactoglobulin/puerarin complex: structural modification, digestive properties, and allergenicity suppression through controlled polyphenol interactions
23天前
已完结
Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gels
23天前
已完结
High internal phase Pickering emulsion gel stabilized by whey protein isolate/rutin/guar gum complex for 3D bio-inks
28天前
已完结
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
1个月前
已完结
Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels
1个月前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
1个月前
已完结
Inulin‐based emulsion‐filled gel as a fat replacer in prebiotic‐ and PUFA‐enriched dry fermented sausages
1个月前
已完结
Survivability of probiotics in Pickering emulsion gels stabilized by salmon by-product protein / sodium alginate soluble complexes at neutral pH
1个月前
已完结
皖公网安备34019202002308
