Lv31
336 积分 2022-10-26 加入
A review on the utilization of flaxseed protein as interfacial stabilizers for food applications
1小时前
已完结
Engineered Protein Hydrogels as Biomimetic Cellular Scaffolds
1个月前
已完结
How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (A review)
1个月前
已完结
The Assembly Mechanism and Mesoscale Architecture of Protein–Polysaccharide Complexes Formed at the Solid–liquid Interface
1个月前
已完结
Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
2个月前
已完结
A Flatworm‐Like Hydrogel with Surface Double‐Network Structure for Re‐Programmable Multimode Actuations
5个月前
已完结
Solid‐State Electrolytes for Lithium Metal Batteries: State‐of‐the‐Art and Perspectives
5个月前
已完结
A Fluorescent Polyvinyl Alcohol Film with Efficient Photodynamic Antimicrobial Performance Enabled by Berberine/Phytic Acid Salt for Food Preservation
5个月前
已完结
Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface
8个月前
已完结
Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20
8个月前
已完结
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