Lv2
168 积分 2021-05-18 加入
A comparative evaluation of the structure, functionality and volatile profiles of Trichosanthes kirilowii seed protein isolates based on different extraction methods
6个月前
已完结
Identification of carbohydrate in Polygonatum kingianum Coll. et Hemsl and inhibiting oxidative stress
6个月前
已完结
Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring
7个月前
已完结
Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate
7个月前
已完结
Design and fabrication of functionalized curdlan-curcumin delivery system to facilitate the therapeutic effects of curcumin on breast cancer
7个月前
已完结
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
7个月前
已完结
Construction and properties of curdlan gum/gellan gum binary composite gel system
7个月前
已完结
Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
7个月前
已完结
Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition
7个月前
已完结
Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
7个月前
已完结
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