Lv519
1100 积分 2024-03-29 加入
Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
16分钟前
待确认
Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties
2天前
已完结
All-Natural, Robust, and pH-Responsive Glycyrrhizic Acid-Based Double Network Hydrogels for Controlled Nutrient Release
4天前
已完结
Supramolecular hydrogels for wound repair and hemostasis
6天前
已完结
Properties of Collagen/Sodium Alginate Hydrogels for Bioprinting of Skin Models
6天前
已完结
Chitosan/collagen-based hydrogels for sustainable development: Phycocyanin controlled release
6天前
已完结
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound
15天前
已完结
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein
15天前
已完结
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate
16天前
已完结
Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency
16天前
已完结
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