Lv3
356 积分 2025-01-09 加入
Co-influence of the degree of esterification and degree of amidation on the properties of acid-sugar-calcium amidated pectin gels
1个月前
已完结
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
1个月前
已完结
Preparation of hydrogels based on pectin with different esterification degrees and evaluation of their structure and adsorption properties
1个月前
已完结
Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel
1个月前
已完结
The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein
1个月前
已完结
Phenylboronic Acid-Grafted Chitosan Nanocapsules for Effective Delivery and Controllable Release of Natural Antioxidants: Olive Oil and Hydroxytyrosol
1个月前
已完结
β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets
1个月前
已完结
Multifunctional phenylboric acid modified carboxymethyl chitosan based hydrogel crosslinked by tannic acid
2个月前
已完结
Fabrication and characteristics of multifunctional hydrogel dressings using dopamine modified hyaluronic acid and phenylboronic acid modified chitosan
2个月前
已完结
Preparation of Dendritic Mesoporous Silica/Phenylboronic Acid-Modified Hydroxypropyl Chitosan and Its Glucose-Responsive Performance
2个月前
已完结
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