Lv31
214 积分 2024-10-03 加入
Decoding the Penicillium italicum – Citrus Interaction: Untargeted Metabolomics Sheds Light on a Neglected Postharvest Pathogen
1小时前
已完结
Development of 3D-printed pea protein-based vitamin D3 carrier emulsion gel system with high stability and its optimization
1个月前
已完结
Malic acid-driven pH regulation combined with β-alanine in controlling heat-stressed egg white proteins: Dual-function inhibition of thermal aggregation and enhancement of interfacial properties
1个月前
已完结
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
1个月前
已完结
Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties
1个月前
已完结
Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing
1个月前
已完结
Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
1个月前
已完结
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
1个月前
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
1个月前
已完结
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