Lv12
50 积分 2026-02-04 加入
Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions
2小时前
已完结
Current and emerging applications of carrageenan in the food industry
3小时前
已完结
Recent advances in exploiting carrageenans as a versatile functional material for promising biomedical applications
3小时前
已完结
Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan
3小时前
已完结
Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing
3小时前
已完结
Recent developments in polysaccharide-based materials used as adsorbents in wastewater treatment
3小时前
已完结
REGULATION OFNITRICOXIDESYNTHESIS BYDIETARYFACTORS
4小时前
已完结
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