Lv2
190 积分 2023-02-22 加入
The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions
4天前
已完结
The agarose double helix and its function in agarose gel structure
26天前
已完结
Investigation into antifreeze performances of natural amino acids for novel CPA development
1个月前
已完结
Recent advances in natural peptide-based cryoprotectants in food industry: from source to application
1个月前
已完结
Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review
1个月前
已完结
Recent developments in novel freezing and thawing technologies applied to foods
1个月前
已完结
Agarose-based biomaterials for advanced drug delivery
1个月前
已完结
Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons
1个月前
已完结
Sonication and grinding pre-treatments on Gelidium amansii seaweed for the extraction and characterization of Agarose
1个月前
已完结
Studies on the Chemical Constitution of Agar-agar. XX. Isolation of a Tetrasaccharide by Enzymatic Hydrolysis of Agar-agar
1个月前
已完结
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