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50 积分 2023-10-20 加入
Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism
12小时前
待确认
Structural characterization of polysaccharides from bamboo
14小时前
已完结
Structural Characterization of Sodium Alginate and Calcium Alginate
1天前
已完结
Thermo-responsive behavior and gelation of curdlan alkyl-ethers prepared by homogeneous reaction
3天前
已完结
Modulation of gel characteristics in surimi-curdlan gel system by different valence metal cations: Mechanical properties, ionic distribution and microstructure visualization
1个月前
已完结
The Effect of Limiting Tapioca Milk Tea on Added Sugar Consumption In Taiwanese Young Male and Female Subjects
3个月前
已完结
Tapping mode atomic force microscopy of scleroglucan networks
3个月前
已完结
Effects of freeze-thaw cycles on the quality of frozen raw noodles
3个月前
已完结
Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity
3个月前
已完结
Properties of Gels Formed by Heat Treatment of Curdlan, a Bacterialβ-1,3 Glucan
4个月前
已完结
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