Lv1
18 积分 2025-07-05 加入
Alkaline hydrolysis of cinnamaldehyde to benzaldehyde in the presence of β‐cyclodextrin
2个月前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
2个月前
已完结
Preparation and characterization of konjac glucomannan microcrystals through acid hydrolysis
2个月前
已完结
Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture
2个月前
已完结
Cooking‐Inspired Versatile Design of an Ultrastrong and Tough Polysaccharide Hydrogel through Programmed Supramolecular Interactions
3个月前
已完结
Gelation Behavior of Native and Acetylated Konjac Glucomannan
3个月前
已完结
Preparation and characterization of W/O/W type double emulsion containing PGPR–lecithin mixture as lipophilic surfactant
4个月前
已完结
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
4个月前
已完结
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
5个月前
已完结
Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science
5个月前
已完结
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