Lv5
830 积分 2023-12-11 加入
Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel
11小时前
已完结
Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel
12小时前
已完结
Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
3天前
已完结
Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum
3天前
已完结
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions
8天前
已完结
Improving gelling properties of fish gelatin by γ‐polyglutamic acid with four different molecular weights
14天前
已完结
pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties
14天前
已完结
Transglutaminase modified type A gelatin gel: The influence of intra-molecular and inter-molecular cross-linking on structure-properties
19天前
已完结
Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system
1个月前
已完结
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
1个月前
已完结
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