Lv2
190 积分 2024-03-26 加入
A regularization algorithm of dynamic light scattering for estimating the particle size distribution of dual-substance mixture in water
1天前
已完结
Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments
2天前
已完结
Clarification of pomegranate and strawberry juices: Effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity
3天前
已完结
Litchi polyphenols and carboxylated cellulose nanofiber synergistically improve the gel properties of κ-carrageenan gels: Insight from rheology, morphology and interaction computational simulation
28天前
已完结
Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods
29天前
已完结
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
2个月前
已完结
Changes in polyphenolic compounds and antioxidant activities of seed-used pumpkin during hydrothermal treatment
2个月前
已完结
Alleviation of the degradation of cell wall pectin contributes to the maintenance of integrity of papaya (Carica papaya L.) fruit tissue during abnormal chilling injury behavior
2个月前
已完结
Influence of polysaccharide concentration on polyphenol-polysaccharide interactions
3个月前
已完结
The interaction of polyphenols-polysaccharides and their applications: A review
3个月前
已完结
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