Lv22
140 积分 2024-09-26 加入
Structural characterization of polysaccharides from lactobacillus helveticus MB2–1 fermented milk and their interaction mechanisms with casein in modulating gel stability
4小时前
已完结
Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
2个月前
已完结
Formation and Characterization of β-Lactoglobulin and Gum Arabic Complexes: the Role of pH
2个月前
已完结
Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels
3个月前
已完结
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
3个月前
已完结
3D bioprinted gelatin/gellan gum-based scaffold with double-crosslinking network for vascularized bone regeneration
3个月前
已完结
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