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36 积分 2026-03-04 加入
Effects of ultrasonic intensity and time on rheological properties of different concentrations of xanthan gum solution
1天前
已完结
Structural, rheological and functional properties of ultrasonic treated xanthan gums
1天前
求助中
Charge-dependent modulation of tannic acid–mucin interactions by polysaccharides: linking colloidal structure to oral lubrication and astringency
20天前
已完结
Instant gel-forming microcapsules based on micronized-κ-carrageenan for bitter taste quenching bioinspired by the passion fruit seed
1个月前
已完结
Remarkable Impact of Acidic Ginsenosides and Organic Acids on Ginsenoside Transformation from Fresh Ginseng to Red Ginseng
1个月前
已完结
Phytochemical Analysis of Triphala Extract, In Vitro and In Silico Evaluation of Pancreatic Lipase Inhibition for Obesity Management
3个月前
已完结
Synergistic effect and mechanism of stabilization of Pickering emulsion by carboxymethyl starch and xanthan gum
6个月前
已完结
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