Lv5
968 积分 2023-11-06 加入
Optimization of sago starch and sodium alginate crosslink, including calcium chloride as a capsule alternative using the simplex lattice design
7天前
已完结
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
11天前
已完结
The effects of pH and iron ions on the mechanical properties of pea starch hydrogels
11天前
已完结
Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing
16天前
已完结
Insights into the structure modulation and lubrication behavior of phase change capillary oleogels during oral processing
16天前
已完结
Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance
16天前
已完结
Lubricating properties of starch-soybean lecithin compound gels using tribology analysis
16天前
已完结
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
18天前
已完结
Insights into the interaction of CaCl2 and potato starch: Rheological, structural and gel properties
18天前
已完结
Low temperature preparation of high-performance citric acid crosslinked starch gels with adjustable properties based on cationic esterification synergistic crosslinking
18天前
已完结
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