Lv3
296 积分 2024-03-05 加入
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
15天前
已完结
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
15天前
已完结
The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel
15天前
已完结
The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate
23天前
已完结
Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes
29天前
已完结
A critical review of RG-I pectin: sources, extraction methods, structure, and applications
1个月前
已完结
Inhibitory activity of luteolin on α‐glucosidase and pancreatic lipase in vitro and in vivo
1个月前
已完结
Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing
1个月前
已完结
A stable delivery system for curcumin: Fabrication and characterization of self-assembling acylated kidney bean protein isolate nanogels
1个月前
已完结
Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility
1个月前
已完结
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