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112 积分 2024-07-12 加入
Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future
7天前
已完结
Effects of irradiation sterilization on the physicochemical and functional properties of commercial biomedical hydrogels
28天前
已完结
Synergistic effect of TGase and Ca2+ in regulating the gel network structure and stability of potato protein-sesbania gum composite gels
1个月前
已完结
Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels
1个月前
已完结
Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans
2个月前
已完结
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
2个月前
已完结
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
2个月前
已完结
Fenugreek gum improves the rheological properties of konjac glucomannan in dynamic simulated digestion system and delays its gastric emptying
2个月前
已完结
Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel
2个月前
已完结
Investigation of the effect and mechanism of nanocellulose on soy protein isolate- konjac glucomannan composite hydrogel system
2个月前
已完结
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