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20 积分 2025-09-23 加入
Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management
7天前
已完结
Micronutrient supplemented dysphagia food: Rheology and β-carotene delivery of 3D printing egg yolk-carboxymethyl cellulose emulsion gels
7天前
已完结
Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet
7天前
已完结
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
7天前
已完结
Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and Safety
8天前
已完结
Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications
8天前
已完结
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
18天前
已完结
Preparation and antioxidant properties of tannic acid/copper ion nanozyme hybrid nanofibrous membranes
3个月前
已完结
Glucose-oxidase like catalytic mechanism of noble metal nanozymes
3个月前
已完结
Green Synthesis of Gold Nanoparticles for Catalytic Reduction of 4-Nitrophenol and Methylene Blue for Sustainable Development
3个月前
已完结
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