Lv1
70 积分 2023-04-04 加入
Direct visualization of the side-by-side self-assembly of high and low acyl gellan gum by AFM
2个月前
已完结
Production of Glucooligosaccharides and Polydextrose by Extrusion Reactor
2个月前
已完结
Effect of potassium ions on the rheological and thermal properties of gellan gum gels
3个月前
已完结
Gel-sol transition in gellan gum solutions. I. Rheological studies on the effects of salts
3个月前
已完结
Mechanical properties of gellan gum beads prepared with potassium or calcium ions
3个月前
已完结
Polysaccharide-Derived Ice Recrystallization Inhibitors with a Modular Design: The Case of Dextran-Based Graft Polymers
4个月前
已完结
A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization
4个月前
已完结
Ice Inhibition for Cryopreservation: Materials, Strategies, and Challenges
4个月前
已完结
Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles
4个月前
已完结
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