Lv5
840 积分 2025-11-07 加入
Complementary roles of cellulose nanofiber and soy protein isolate for clean‐label stabilization of plant‐based emulsions
3个月前
已完结
Insight into the molecular mechanism of nanocellulose with different morphological structures regulating the thermal gelation of soybean protein isolate
3个月前
已完结
Insight into the molecular mechanism of nanocellulose with different morphological structures regulating the thermal gelation of soybean protein isolate
3个月前
已关闭
Insight into the molecular mechanism of nanocellulose with different morphological structures regulating the thermal gelation of soybean protein isolate
3个月前
已关闭
TEMPO-Mediated Oxidation of Native Cellulose. The Effect of Oxidation Conditions on Chemical and Crystal Structures of the Water-Insoluble Fractions
3个月前
已完结
Über die Aldonsäuren und ihre Lactone
4个月前
已关闭
Glucono-δ-lactone as a Coagulant of Packed Tofu
4个月前
已完结
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
4个月前
已完结
Nanocellulose: An amazing nanomaterial with diverse applications in food science
5个月前
已完结
Ionic liquid dissolution utilized for biomass conversion into biofuels, value-added chemicals and advanced materials: A comprehensive review
5个月前
已完结
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