Lv11
30 积分 2024-08-14 加入
Revisiting the Formation of Starch–Monoglyceride–Protein Complexes: Effects of Octenyl Succinic Anhydride Modification
3小时前
已完结
Toward a Better Understanding of Starch–Monoglyceride–Protein Interactions
3小时前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Effects of Ultrasound Modified Soy Protein Isolate on the Physicochemical Properties of Corn Starch
1个月前
已完结
Structural Modification of O/W Bigels by Glycerol Monostearate for Improved Co-Delivery of Curcumin and Epigallocatechin Gallate
1个月前
已完结
Modular Design and Bonding Mechanism of Internal Boron–Nitrogen Coordinated Boronic Ester Hydrogels with Alkaline pH Responsiveness and Tunable Gelation pH
2个月前
已完结
Recent developments and applications of pH-responsive polymers
2个月前
已完结
4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation
4个月前
已完结
Potential of Bioactive Ingredients for Healthy 4D Food Printing: Applications and Challenges
4个月前
已完结
Fabrication and Characterization of novel high internal phase bigels with high mechanical properties: Phase inversion and personalized edible 3D food printing
5个月前
已关闭
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