Lv2
102 积分 2024-07-12 加入
Design and characterization of soy protein isolate-chitosan-dietary fiber ternary composite gels: effects on water holding capacity, texture and structure
2个月前
已完结
Curcumin-loaded Pickering emulsion stabilized by Spanish mackerel meat-hyaluronic acid and its application in Spam
2个月前
已完结
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
2个月前
已完结
Modulation of double network assembly via different calcium sources and GDL concentrations for simulating intramuscular fat
2个月前
已完结
Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future
2个月前
已完结
Effects of irradiation sterilization on the physicochemical and functional properties of commercial biomedical hydrogels
3个月前
已完结
Synergistic effect of TGase and Ca2+ in regulating the gel network structure and stability of potato protein-sesbania gum composite gels
3个月前
已完结
Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels
4个月前
已完结
Fabrication of soy protein isolate/κ-carrageenan hydrogels for release control of hydrophilic compounds: Flax lignans
4个月前
已完结
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
4个月前
已完结
皖公网安备34019202002308
