Lv5
1338 积分 2023-11-06 加入
Potassium-regulated LA–GG composite hydrogels as dual-network gelling matrices: gelation mechanism, structural characterization, and application in capsule-based delivery
2天前
已完结
A multi–scale framework for texture design in whey protein–gellan gum mixed gels: From microstructure to sensation
2天前
已完结
Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence
22天前
已关闭
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
23天前
已完结
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs
26天前
已完结
Construction and properties of curdlan gum/gellan gum binary composite gel system
26天前
已完结
Progress and opportunities in Gellan gum-based materials: A review of preparation, characterization and emerging applications
26天前
已完结
Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels
27天前
已完结
Frontier in gellan gum-based microcapsules obtained by emulsification: Core-shell structure, interaction mechanism, intervention strategies
1个月前
已完结
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
1个月前
已完结
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