Lv537
1590 积分 2025-04-10 加入
Novel self-assembling peptide hydrogel with pH-tunable assembly microstructure, gel mechanics and the entrapment of curcumin
15小时前
已完结
Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis
2天前
已完结
Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties
2天前
已完结
Two types of pH-responsive genipin-crosslinked gelatin conjugates with high surface hydrophobicity for emulsion stabilization
2天前
已完结
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking
2天前
已完结
Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes
2天前
已完结
Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol
2天前
已完结
Characterization of Chinese shrimp (Fenneropenaeus chinensis) powder and corn starch composite gels as dysphagia diet
3天前
已完结
Optimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based formulations
3天前
已关闭
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
7天前
已完结
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