Lv55
1230 积分 2023-12-11 加入
Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes
12小时前
已完结
Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket
12小时前
已完结
Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements
2天前
已完结
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure
2天前
已完结
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein
2天前
已完结
The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration
2天前
已完结
Protein adsorption on core‐shell resins for flow‐through purifications: Effect of protein molecular size, shape, and salt concentration
2天前
已完结
Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations
8天前
已完结
Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides
8天前
已完结
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
10天前
已完结
皖公网安备34019202002308
