Lv1
26 积分 2026-03-09 加入
Tailored high internal phase emulsion-filled/emulsion particulate gels based on gelatin/agar by cold gelation: stability, rheological behaviors, and delivery properties
1小时前
待确认
Modification of granular potato starch by multiple deep-freezing and thawing
2个月前
已完结
Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes
3个月前
已完结
Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch–fatty acid complexes
3个月前
已完结
Robust and precise three-dimensional printing of high-amylose starch gels via concentrated calcium chloride regulation
4个月前
已关闭
Structural Disorganization and Chain Aggregation of High-Amylose Starch in Different Chloride Salt Solutions
4个月前
已完结
Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure
4个月前
已完结
Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure
4个月前
已关闭
Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics
5个月前
已完结
Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)-modified starch composite as vehicles
5个月前
已完结
皖公网安备34019202002308
