Lv31
342 积分 2026-07-12 加入
Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties
22天前
已完结
Oat starch: Physico-chemical, morphological, rheological characteristics and its application - A review
28天前
已完结
Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
1个月前
已完结
Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems
1个月前
已完结
Protein-polysaccharide complexes and conjugates: Structural modifications and interactions under diverse treatments
1个月前
已完结
Multiscale non-covalent assembly of proteins and polysaccharides from mechanisms to functional enhancements and applications: A review
1个月前
已完结
Thin liquid films
1个月前
已完结
Study on plant-based proteins and their complexes in improving food foam system: A review
1个月前
已完结
Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review
1个月前
已完结
Multiscale combined techniques for evaluating emulsion stability: A critical review
1个月前
已完结
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