Lv41
580 积分 2023-04-15 加入
Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
1个月前
已完结
Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review
1个月前
已完结
Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature
1个月前
已完结
A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications
1个月前
已完结
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage
1个月前
已完结
Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system
1个月前
已完结
Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions
1个月前
已完结
Unveiling the molecular mechanisms of Dendrobium officinale polysaccharides on intestinal immunity: An integrated study of network pharmacology, molecular dynamics and in vivo experiments
1个月前
已完结
Investigation of the influence of pH on the properties and morphology of gelatin hydrogels
1个月前
已完结
Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method
3个月前
已完结
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