Lv33
330 积分 2024-03-13 加入
Effect of the Surfactant Type on the Demulsification of the W/O Crude Oil Emulsion Produced by Surfactant–Polymer Flooding
16天前
已完结
Partial removal of acetyl groups promotes the synergistic interaction of polysaccharide from leaf skin of Aloe barbadensis Miller with xanthan gum
26天前
已完结
The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels
1个月前
已完结
Effects of Glyceryl Monostearate on the Retrogradation of Pea Starch
1个月前
已完结
Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction
1个月前
已完结
Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin
1个月前
已完结
Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein
1个月前
已完结
Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins
1个月前
已完结
Recent advances, challenges and functional applications of protein glycosylation modification in food industry
1个月前
已完结
The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein
1个月前
已完结
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