Lv21
110 积分 2024-11-28 加入
Maltodextrin as wall material for microcapsules: A review
1小时前
已完结
Fabrication and characterization of highly re-dispersible dry emulsions
1小时前
已完结
An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel
1小时前
已完结
Drying of Maltodextrin solution in a vacuum spray dryer
25天前
已完结
Effect of pretreatment with electron beam irradiation on the deacetylation efficiency of konjac glucomannan and its structural, physicochemical and gel properties
1个月前
已完结
Effects of KGM and Degradation Products on Appetite Regulation and Energy Expenditure in High-Fat-Diet Mice via the Adipocyte–Hypothalamus Axis
1个月前
已完结
Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
1个月前
已完结
Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel
1个月前
已完结
Fabrication, characterization and emulsifying properties of agarose microgel
1个月前
已完结
Emulsifying performance of the hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgels: Effects from their deformability on oil-water interface
1个月前
已完结
皖公网安备34019202002308
