Lv4
800 积分 2023-10-31 加入
Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel
3小时前
待确认
Cyclodextrin-based supramolecular deep eutectic solvent (CycloDES): A vehicle for the delivery of poorly soluble drugs
3小时前
待确认
Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid
2天前
已完结
Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review
11天前
已完结
Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels
14天前
已完结
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
14天前
已完结
Characterization of the thermal behavior and structural properties of a commercial high-solids confectionary gel made with gelatin
15天前
已完结
Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH
15天前
已完结
Plant-based bigel based on chickpea-potato protein hydrogel and glycerol monostearate oleogel
19天前
已完结
Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: perspectives on multiple spectroscopy and molecular docking
19天前
已完结
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