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18 积分 2025-07-05 加入
Cooking‐Inspired Versatile Design of an Ultrastrong and Tough Polysaccharide Hydrogel through Programmed Supramolecular Interactions
5小时前
待确认
Gelation Behavior of Native and Acetylated Konjac Glucomannan
9天前
已完结
Preparation and characterization of W/O/W type double emulsion containing PGPR–lecithin mixture as lipophilic surfactant
15天前
已完结
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
17天前
已完结
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
1个月前
已完结
Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science
1个月前
已完结
A Microstructural Study of the O/W Primary Emulsion on the Formation of Oil-in-Water-in-Oil Multiple Emulsion
2个月前
已完结
Nucleotide sequence of the raw-starch-digesting amylase gene from sp. B1018 and its strong homology to the cyclodextrin glucanotransferase genes
2个月前
已完结
Methods for Introdusing Fluorescent Labels into Polysaccharides (A Review)
3个月前
已完结
Rich Janus colloid phase behavior under steady shear
4个月前
已完结
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