Lv1
68 积分 2025-07-14 加入
Green Flexible Electronics: Natural Materials, Fabrication, and Applications
6个月前
已完结
Preparation of Cyclodextrin Glucanotransferase‐Modified Starch for Enhanced Freeze‐Thaw Stability of Dumpling Wrappers
9个月前
已完结
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
9个月前
已完结
Thermostable physically crosslinked cryogel from carboxymethylated konjac glucomannan fabricated by freeze-thawing
10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
11个月前
已完结
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
11个月前
已完结
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels
11个月前
已完结
Effects of Hofmeister ions on gel properties and formation mechanism of soybean protein isolate-konjac glucomannan composite gel
11个月前
已完结
Physicochemical and Gel Properties of Citrate Esterified Konjac Glucomannan Prepared with the Assistance of Electron Beam Irradiation
1年前
已完结
皖公网安备34019202002308
