Lv11
38 积分 2024-10-24 加入
Scaling Laws in Polysaccharide Rheology: Comparative Analysis of Water and Ionic Liquid Systems
1小时前
求助中
Pectin based Maillard reaction products: Formation mechanism and fluorescence characteristics
18天前
已完结
Maillard reaction products from Tilapia (Oreochromis mossambicus) scale collagen peptides conjugated with Galactooligosaccharides of different purities: Characterization, antioxidant activity, and impact on the growth of probiotics
18天前
已完结
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
1个月前
已完结
Application of FDA‐Approved Artificial Sweeteners in Food Science: Technological and Nutritional Challenges
1个月前
已完结
A high moisture extrusion technique for improved properties in soy protein isolate films: Impact of branch structure of polysaccharides
2个月前
已关闭
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
2个月前
已完结
Preparation and characterization of konjac glucomannan and gum arabic composite gel
2个月前
已完结
Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates
2个月前
已完结
Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion
2个月前
已完结
Phenol removal from aqueous media using BEA zeolite: A molecular simulation study on the effect of zeolite mobile cations
8个月前
已采纳
Biodegradation of tannery dye effluent using Fenton's reagent and bacterial consortium: A biocalorimetric investigation
8个月前
已采纳
A comprehensive approach to physical recycling of hazardous waste HDPE industrial drums: Overcoming challenges in safety and foam interference
8个月前
已采纳
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