Lv3
328 积分 2026-03-20 加入
Sodium caseinate/gellan gum emulsion gels for zeaxanthin dipalmitate delivery: Preparation, characterization, and gelation mechanism
1个月前
已完结
Novel Techniques for Quality Evaluation of Fish: A Review
4个月前
已完结
Quality changes and improvement strategies of prefabricated aquatic products during storage and reheating processes
5个月前
已完结
Isolation, structural characterization, and antiviral activity of a sulfated polysaccharide (LJP-1) from Laminaria japonica
5个月前
已完结
Preparation of gelatin/sodium carboxymethyl cellulose-based probiotic controlled-release tablets via complex coacervation and the double emulsification method
5个月前
已完结
Development of spirulina-enriched vegan cheese by utilizing soy protein-based emulsion gel as a fat substitute: Effects of spirulina and emulsion gel on texture/rheology, antioxidant and sensory properties
5个月前
已完结
Study on the structure, antioxidant activity and degradation pattern of polysaccharides isolated from lotus seedpod
6个月前
已完结
Mitochondria-targeted co-assembled nanosystem with multimodal mitochondrial DNA level control to alleviate inflammation and promote chronic wound healing
7个月前
已完结
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