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28 积分 2025-07-05 加入
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators
7天前
已完结
Gelatinization differentially impacts in vitro fermentation of high-amylose maize starch
9天前
已完结
Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review
14天前
已完结
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
1个月前
已完结
Alkaline hydrolysis of cinnamaldehyde to benzaldehyde in the presence of β‐cyclodextrin
5个月前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
5个月前
已完结
Preparation and characterization of konjac glucomannan microcrystals through acid hydrolysis
5个月前
已完结
Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture
5个月前
已完结
Cooking‐Inspired Versatile Design of an Ultrastrong and Tough Polysaccharide Hydrogel through Programmed Supramolecular Interactions
6个月前
已完结
Gelation Behavior of Native and Acetylated Konjac Glucomannan
7个月前
已完结
Alkali metal ion-decorated cyclo[18]carbon molecular wheels for enhanced hydrogen storage: A DFT study
14天前
已采纳
Evaluating the impact of rock damage and induced fracture evolution on heat extraction using supercritical carbon dioxide as the working fluid: Semi-analytical model, numerical model, workflow, economic analysis, and field case
1年前
已采纳
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