Lv6
2180 积分 2023-10-20 加入
Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels
24天前
已完结
Emulsion Gel for Intestine‐Specific Enzyme‐Triggered Release of Probiotics
1个月前
已完结
Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing
1个月前
已完结
Structural N- and O-glycans revealed by high-resolution cryo-EM analysis of tubular mastigonemes
1个月前
已完结
Influencing Factors and Predictive Models of Oil–Water Emulsions: A Comprehensive Review and Future Outlook
1个月前
已完结
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review
1个月前
已完结
Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications
1个月前
已完结
Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review
1个月前
已完结
Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose
1个月前
已完结
Polysaccharide-Based Double-Network Hydrogels: Polysaccharide Effect, Strengthening Mechanisms, and Applications
1个月前
已完结
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