Lv68
2498 积分 2024-07-21 加入
Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol
4天前
已完结
Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
21天前
已完结
Low-dose IL-2 restores metabolic dysfunction and immune dysregulation in mice with type 2 diabetes induced by a high-fat, high-sugar diet and streptozotocin
1个月前
已完结
Effect of Zedo Gum‐Based Coatings Containing Tarragon and Zataria multiflora Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips
1个月前
已完结
Optimization of enzyme hydrolysis to improve functional and structural properties of microalgae protein extract
1个月前
已关闭
Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging
1个月前
已完结
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin
1个月前
已完结
Composite dimensional structure superhydrophilic-underwater superoleophobic material for efficient separation of oil-in-water emulsions
1个月前
已完结
Dual signal light detection of beta-lactoglobulin based on a porous silicon bragg mirror
1个月前
已关闭
A novel starch-based film integrated with Nisin-A and curcumin nanoemulsion for real-time monitoring of salmon freshness
2个月前
已关闭
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