Lv2
154 积分 2025-09-29 加入
Unraveling the complex gelation dynamics of gelatin solutions mixed with various mono-, di-, or trisaccharides: A comparative study based on hydration properties
20小时前
待确认
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
28天前
已完结
Thermal-driven H-bond reconfiguration for bioinspired high-strength anisotropic supramolecular hydrogels
28天前
已关闭
Thermal-driven H-bond reconfiguration for bioinspired high-strength anisotropic supramolecular hydrogels
28天前
已关闭
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
2个月前
已完结
Temperature-dependent gelation of oyster protein: Structural insights and network formation mechanisms
2个月前
已完结
Hydrogen Bonding Enhanced Polysaccharide-Based Gels with Ultrahigh Stretchability and Unprecedented Crack Propagation Strain
2个月前
已完结
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
3个月前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
3个月前
已完结
Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier
3个月前
已完结
In situ Rb–Sr and 40Ar–39Ar dating of distinct mica generations in the exhumed subduction complex of the Western Alps
6个月前
已采纳
Strategies to improve photosynthesis by modifying the RuBisCO system and its limitations
6个月前
已采纳
Rapid formation of high aspect ratio through holes in thin glass substrates using an engineered, QCW laser approach
6个月前
已采纳
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