Lv11
26 积分 2024-04-22 加入
Gelatin-reinforced hydrogel crosslinked by hydrogen bonds as a thermo-reversible temporary plugging material for hot work of oil pipelines
2小时前
待确认
The processing quality characteristics, freeze-thaw stability, and retrogradation properties of rice cakes affected by four hydrocolloids: Xanthan gum, guar gum, carrageenan, and konjac gum
2小时前
待确认
Recent progress in understanding starch gelatinization - An important property determining food quality
6天前
已完结
Ultrasound-alkaline combined extraction improves the release of bound polyphenols from pitahaya (Hylocereus undatus 'Foo-Lon') peel: Composition, antioxidant activities and enzyme inhibitory activity
17天前
已完结
Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities
21天前
已完结
Interaction mechanism and binding mode between different polyphenols and gellan gum
28天前
已完结
Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies
28天前
已完结
Self-assembly of curdlan molecules for the formation of thermally induced gels
28天前
已完结
Shotgun lipidomics reveals the changes in phospholipids of brown rice during accelerated aging
1个月前
已完结
Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake
1个月前
已完结
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