Lv33
340 积分 2023-10-20 加入
Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan
7天前
已完结
Kappa-carrageenan/chitosan/gelatin scaffolds enriched with potassium chloride for bone tissue engineering
7天前
已完结
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: effect on the structural characterization through simultaneous rheological and FTIR techniques
8天前
已完结
Preparation of gelatin/ĸ-carrageenan active films through procyanidins crosslinking: Physicochemical, structural, antioxidant and controlled release properties
24天前
已完结
Innovative insights into the preparation of tamarind gum base film loaded with pomelo essential oil via a low-energy emulsion method combined with melatonin: Maximizing the dual functions of tamarind gum
25天前
已完结
A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein
1个月前
已完结
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
1个月前
已完结
Curdlan
1个月前
已完结
Carrageenans: Structure, Properties and Applications
1个月前
已关闭
Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
1个月前
已完结
Biopsy-Proven Renal Diseases in the Elderly: A Developing Country Perspective
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