Lv2
200 积分 2024-01-19 加入
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
3天前
已完结
Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization
3天前
已完结
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
2个月前
已关闭
Freeze–thaw hydrogel fabrication method: basic principles, synthesis parameters, properties, and biomedical applications
3个月前
已完结
Sustainable and Reusable Gelatin-Based Hydrogel “Jelly Ice Cubes” as Food Coolant. II: Ideal Freeze–Thaw Conditions
3个月前
已完结
Freeze-thaw induced gelation of alginates
3个月前
已完结
Cross-linking of cellulose and poly(ethylene glycol) with citric acid
3个月前
已完结
Progress on green crosslinking of polysaccharide hydrogels for drug delivery and tissue engineering applications
3个月前
已完结
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
3个月前
已完结
Formulation of alginate/carrageenan microgels to encapsulate, protect and release immunoglobulins: Egg Yolk IgY
3个月前
已完结
皖公网安备34019202002308
