Lv2
168 积分 2024-01-19 加入
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability
2小时前
待确认
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
3小时前
已完结
The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement
2个月前
已完结
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
2个月前
已完结
Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization
2个月前
已完结
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
4个月前
已关闭
Freeze–thaw hydrogel fabrication method: basic principles, synthesis parameters, properties, and biomedical applications
5个月前
已完结
Sustainable and Reusable Gelatin-Based Hydrogel “Jelly Ice Cubes” as Food Coolant. II: Ideal Freeze–Thaw Conditions
5个月前
已完结
Freeze-thaw induced gelation of alginates
5个月前
已完结
Cross-linking of cellulose and poly(ethylene glycol) with citric acid
5个月前
已完结
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