Lv5
1090 积分 2021-09-20 加入
Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review
7个月前
已完结
Phase Behavior in Mixed Polysaccharide Systems
7个月前
已完结
The gelation properties of tara gum blended with κ-carrageenan or xanthan
7个月前
已完结
The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt
7个月前
已完结
The gelation properties of tara gum blended with κ-carrageenan or xanthan
7个月前
已完结
Classification, Structure, and Chemistry of Polysaccharides of Foods
7个月前
已关闭
Bioadhesive and antibacterial edible coating of EGCG-grafted pectin for improving the quality of grapes during storage
8个月前
已完结
Influence of polysaccharide concentration on polyphenol-polysaccharide interactions
8个月前
已完结
The gel strength and swelling in the gastrointestinal environment of pectin/κ-carrageenan gel particles based on pectins with different degrees of methylesterification
8个月前
已完结
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