Lv1
40 积分 2023-10-13 加入
Effect of surfactin on the properties of glycerol monosterate – Based oleogels
3小时前
已完结
Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier
7个月前
已完结
Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties
7个月前
已完结
Study on the Digestive Behavior of Chlorogenic Acid in Biomimetic Dietary Fiber and the Antioxidative Synergistic Effect of Polysaccharides and Chlorogenic Acid
11个月前
已完结
High internal phase emulsions stabilized solely by alkali-extracted bamboo leaf polysaccharide conjugates
1年前
已完结
Antibacterial activity of lysozyme-loaded cream against MRSA and promotion of scalded wound healing
1年前
已完结
Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A Review
1年前
已完结
Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
1年前
已完结
High internal phase emulsions stabilized solely by alkali-extracted bamboo leaf polysaccharide conjugates
1年前
已完结
A combination of green tea polysaccharide conjugate and bovine serum albumin and its emulsion-stabilizing characteristics
1年前
已完结
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