Lv32
240 积分 2023-12-21 加入
Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system
21小时前
已完结
Green preparation and isolation of carrageenan oligosaccharides and assessment of their ability to inhibit melanogenesis
21小时前
待确认
Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
21小时前
已完结
Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
21小时前
已完结
Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate/λ-carrageenan system
21小时前
已完结
Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
22小时前
已完结
Self-assembly of curdlan molecules for the formation of thermally induced gels
22小时前
已完结
Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics
1个月前
已完结
Improve stability and application of rice oil bodies via surface modification with ferulic acid, (-)-epicatechin, and phytic acid
2个月前
已完结
Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds
2个月前
已完结
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