Lv4
710 积分 2025-05-24 加入
Development and evaluation of polymeric nanoparticles loaded gel for topical delivery of propranolol
3天前
已完结
Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization
3天前
已完结
Quantification of Crude and Soluble Protein Content
21天前
已完结
The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives
22天前
已关闭
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
22天前
已完结
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
27天前
已完结
Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro
27天前
已完结
Emulsion gels based on soy protein–pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights
27天前
已完结
Chitosan/MXene Biodegradable Films for Sustainable UV-Shielded Food Packaging Application
1个月前
已完结
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