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6 积分 2025-07-15 加入
Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
2个月前
已完结
Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
2个月前
已完结
The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system
2个月前
已完结
The effect of citric-acid treatment on the physicochemical and gel properties of konjac glucomannan from Amorphophallus bulbifer
5个月前
已完结
Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch
6个月前
已完结
Associations of like and unlike polysaccharides: Mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems
11个月前
已完结
Stability and phase behavior of konjac glucomannan-milk systems
1年前
已完结
Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer
1年前
已完结
Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects
1年前
已完结
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
1年前
已完结
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