Lv3
300 积分 2024-10-03 加入
Pectin as a natural agent for reinforcement of pea protein gel
8天前
已完结
Charge distribution defines the mechanism of fish gelatin-polysaccharide interactions
9天前
已完结
Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties
10天前
已完结
Effect of Heat Treatment on Gelatin Properties and the Construction of High Internal Phase Emulsions for 3D Printing
10天前
已完结
Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
10天前
已完结
Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion
10天前
已完结
Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch
10天前
已完结
Effect of magnesium and calcium ions on the strength and biofunctionality of GelMA/SAMA composite hydrogels
15天前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
18天前
已完结
Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
18天前
已完结
皖公网安备34019202002308
