Lv57
1078 积分 2024-07-03 加入
The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar
9天前
已关闭
Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing
1个月前
已完结
Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes
1个月前
已完结
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
1个月前
已完结
Effect of Heat Treatment on Gelatin Properties and the Construction of High Internal Phase Emulsions for 3D Printing
1个月前
已完结
Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat
1个月前
已完结
Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights
2个月前
已完结
A review on peach gum polysaccharide: Hydrolysis, structure, properties and applications
2个月前
已完结
Effect of different animal fat and plant oil additives on physicochemical, mechanical, antimicrobial and antioxidant properties of chitosan films
5个月前
已关闭
Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films
5个月前
已关闭
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