Lv11
30 积分 2024-03-13 加入
Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion
3天前
已完结
Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality
4天前
已完结
Exudate gums: chemistry, properties and food applications – a review
1个月前
已完结
Functional Characteristics of Oleogel Prepared from Sunflower Oil with β‐Sitosterol and Stearic Acid
2个月前
已完结
High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications
2个月前
已完结
Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions
4个月前
已完结
Antimicrobial films produced from chitosan
4个月前
已完结
Influence of acetic acid concentration on the solubilization of chitosan
4个月前
已完结
Advances in Genetically Engineered Microorganisms: Transforming Food Production through Precision Fermentation and Synthetic Biology
4个月前
已完结
Lecithin enhances the complexation between pea starch and fatty acids in aqueous system, and affects the starch’s structure and enzymatic hydrolysis
8个月前
已完结
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