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2290 积分 2024-06-17 加入
Gracilaria gracilis, Source of Agar: A Short Review
12天前
已关闭
Bioactive Compounds of the PVPP Brewery Waste Stream and their Pharmacological Effects
13天前
已关闭
Modification of MWNTs by the combination of Li-TFSI and MAPP: Novel strategy to high performance PP/MWNTs nanocomposites
2个月前
已关闭
Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and Emulsion stability
2个月前
已完结
Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
2个月前
已完结
Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties
2个月前
已完结
Changes in Phenols, Color, and Sensory Characteristics of Muscadine Wines by Pre- and Post-Fermentation Additions of PVPP, Casein, and Gelatin
3个月前
已关闭
Wine Protein Haze: Mechanisms of Formation and Advances in Prevention
5个月前
已完结
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
6个月前
已完结
Membrane techniques in the production of beverages
7个月前
已完结
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