Lv5
860 积分 2023-04-15 加入
Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
13小时前
已完结
Protein-Polysaccharide Complexes and Conjugates: Structural Modifications and Interactions Under Diverse Treatments
11天前
已完结
Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin
2个月前
已完结
Amino acids modulate liquid–liquid phase separation in vitro and in vivo by regulating protein–protein interactions
3个月前
已完结
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application
3个月前
已完结
Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review
3个月前
已完结
Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
3个月前
已完结
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
3个月前
已完结
Associative and Segregative Phase Separations of Gelatin/κ-Carrageenan Aqueous Mixtures
4个月前
已完结
Release kinetics of Tilapia scale collagen I peptides during tryptic hydrolysis
4个月前
已完结
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