Lv5
1480 积分 2022-06-14 加入
3D-printed flaxseed gum-myofibrillar protein gel for elderly dysphagia: Multi-scale structural modulation via molecular interaction and lycopene release in bionic dynamic digestion
2个月前
已完结
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
2个月前
已完结
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications
10个月前
已完结
Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes
10个月前
已完结
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
11个月前
已完结
Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a review
11个月前
已完结
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