Lv5
840 积分 2025-10-31 加入
Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel
6天前
已关闭
Pectin based gels and their advanced application in food: From hydrogel to emulsion gel
2个月前
已完结
Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications
2个月前
已完结
Physicochemical properties of granular and gelatinized lotus rhizome starch with varied proximate compositions and structural characteristics
3个月前
已完结
Effect of pectic oligosaccharide on probiotic survival and physicochemical properties of hydrogel beads for synbiotic encapsulation of Lactobacillus bulgaricus
3个月前
已完结
Enhanced structural properties of calcium cross-linked pectin gel beads incorporated with starch derivatives: Preparation, characterization, and in vitro prebiotic activity
3个月前
已完结
Insight into the enhancement mechanism of cold plasma treatment promotes binding for improving the properties of starch-pectin complex
4个月前
已完结
Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties
4个月前
已完结
The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions
4个月前
已完结
From traditional medicinal use to functional food: The pharmacological activity, hepatotoxicity mechanism and detoxification strategies of gardenia fructus
4个月前
已完结
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