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68 积分 2025-07-14 加入
Green Flexible Electronics: Natural Materials, Fabrication, and Applications
3个月前
已完结
Preparation of Cyclodextrin Glucanotransferase‐Modified Starch for Enhanced Freeze‐Thaw Stability of Dumpling Wrappers
7个月前
已完结
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
7个月前
已完结
Thermostable physically crosslinked cryogel from carboxymethylated konjac glucomannan fabricated by freeze-thawing
8个月前
已完结
Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration
9个月前
已完结
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
9个月前
已完结
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels
9个月前
已完结
Effects of Hofmeister ions on gel properties and formation mechanism of soybean protein isolate-konjac glucomannan composite gel
9个月前
已完结
Physicochemical and Gel Properties of Citrate Esterified Konjac Glucomannan Prepared with the Assistance of Electron Beam Irradiation
9个月前
已完结
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