Lv4
682 积分 2024-07-28 加入
Development of tea polysaccharides-xanthan gum complex oleogel: Characterization and curcumin delivery
2天前
已完结
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health
2天前
已完结
Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity
10天前
已完结
Advances in Plant Polysaccharides as Antiaging Agents: Effects and Signaling Mechanisms
14天前
已完结
Modification of polysaccharides with octenyl succinic anhydride (OSA): Reaction, effect on their functional properties and applications
20天前
已完结
Synthesis, physicochemical and emulsifying properties of OSA-modified tamarind seed polysaccharides with different degrees of substitution
20天前
已完结
Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors
20天前
已完结
Starch nanocrystals as the particle emulsifier to stabilize caprylic/capric triglycerides-in-water emulsions
20天前
已完结
Emulsions stabilized by okra polysaccharides: Physicochemical, interfacial, and emulsification properties
20天前
已完结
Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth
20天前
已完结
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