Lv2
138 积分 2025-06-22 加入
Interactions of κ-carrageenan with whey proteins in gels formed at different pH
24天前
已完结
Structural analysis of tamarind seed xyloglucan oligosaccharides using β-galactosidase digestion and spectroscopic methods
2个月前
已完结
Properties of dextran as a cryoprotectant in ice cream
2个月前
已完结
Preparation of CM-chitin microspheres by complexation with iron(III) in w/o emulsion and their biodisposition characteristics in mice
3个月前
已完结
Effect of pH, light, and temperature on Fe–EDTA chelation and Fe hydrolysis in seawater
3个月前
已完结
Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint
4个月前
已完结
Effect of heat-induced κ-casein dissociation on acid coagulation of milk
4个月前
已完结
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
5个月前
已完结
Pomegranate-Derived Exosome-Like Nanovesicles Alleviate Binge Alcohol-Induced Leaky Gut and Liver Injury
5个月前
已完结
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