Lv2
130 积分 2024-09-26 加入
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum
2个月前
已完结
Real-time in-situ quantification of protein secondary structures in aqueous solution based on ATR-FTIR subtraction spectrum
2个月前
已完结
Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution
2个月前
已完结
Construction and mechanism analysis of walnut protein-polysaccharide heterogeneous composite: Enhancing solubility and functional properties
2个月前
已关闭
Structural characterization of polysaccharides from lactobacillus helveticus MB2–1 fermented milk and their interaction mechanisms with casein in modulating gel stability
3个月前
已完结
Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
5个月前
已完结
Formation and Characterization of β-Lactoglobulin and Gum Arabic Complexes: the Role of pH
6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
6个月前
已完结
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
6个月前
已完结
3D bioprinted gelatin/gellan gum-based scaffold with double-crosslinking network for vascularized bone regeneration
6个月前
已完结
皖公网安备34019202002308
