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22 积分 2024-10-24 加入
Sulfated Polysaccharides with Anticoagulant Potential: A Review Focusing on Structure‐Activity Relationship and Action Mechanism
20天前
已完结
Overview of Anticoagulant Activity of Sulfated Polysaccharides from Seaweeds in Relation to their Structures, Focusing on those of Green Seaweeds
20天前
已完结
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
1个月前
已完结
Exploration of the electrical conductivity of oxidized multiwalled carbon nanotubes within the matrix of gum ghatti-cl-poly(acrylic acid) hydrogel
2个月前
已完结
Structural characterization of peach gum polysaccharide and its effects on the regulation of DSS-induced acute colitis
3个月前
已完结
Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method
3个月前
已完结
Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size
3个月前
已完结
Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin
3个月前
已完结
Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates
3个月前
已完结
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
3个月前
已完结
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