Lv1
30 积分 2021-05-23 加入
Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
3个月前
已完结
Collagen type III resists UVB induced photoaging of HaCaT cells by regulating mTOR signaling pathway
4个月前
已完结
Evaluation of dietary protein and amino acid requirements: a systematic review
4个月前
已完结
Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions
6个月前
已完结
Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties
11个月前
已完结
The complex mechanism of HM pectin self-assembly: A rheological investigation
11个月前
已完结
Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol
11个月前
已完结
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