Lv31
266 积分 2024-03-21 加入
Hydrocolloids: Structure, preparation method, and application in food industry
6天前
已完结
Novel functional carriers based on Spirulina protein for the delivery of curcumin with improved stability and antioxidant efficiency
7天前
已完结
Study of the structural order of native starch granules using combined FTIR and XRD analysis
7天前
已完结
Melatonin treatment maintains the quality properties and storability of carambola fruit by modulating energy metabolism
7天前
已完结
Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review
12天前
已完结
Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review
14天前
已完结
Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose
1个月前
已完结
Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review
1个月前
已完结
Construction of thermostable and temperature-responsive emulsion gels using gelatin: a novel strategy for replacing animal fat
1个月前
已完结
Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin
1个月前
已完结
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