Lv4
420 积分 2025-09-05 加入
Development of soft food gels from high-methyl pectin-protein conjugates via acid- and heat-induced crosslinking for dysphagia-friendly applications
13天前
已完结
Fabrication and characterization of industrially stable whey protein nanogels via thermal denaturation and calcium interaction
13天前
已关闭
Development and characterization of edible bigels based on starch hydrogels and monoglyceride oleogels for dysphagia food
13天前
已完结
Development of a lipid bioactive-loaded bigel food system for elderly individuals with dysphagia
13天前
已完结
Development of a lipid bioactive-loaded bigel food system for elderly individuals with dysphagia
13天前
已关闭
Synthesis and characterization of chitosan-coated magnetite nanoparticles using a modifi ed wet method for drug delivery applications
14天前
已完结
Novel binary grafted chitosan nanocarrier for sustained release of curcumin
15天前
已关闭
Formation of K+-induced composite hydrogels from goat milk casein and apple polysaccharide: Structural reinforcement, water redistribution, and sodium reduction
25天前
已完结
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
25天前
已完结
Cold-set gelation of whey proteins: Principles, mechanisms, and food applications
25天前
已完结
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