Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Wet spinning of bacterial cellulose/soybean protein isolate/sodium alginate for the development of health-oriented edible fibers

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 March 2026

Source: Food Research International, Volume 227

Author(s): Shaojie Wang, Yakun Zong, Yuanzhang Jiang, Lin Tan

Publication date: 1 March 2026Source: Food Research International, Volume 227Author(s): Shaojie Wang, Yakun Zong, Yuanzhang Jiang, Lin Tan Read More

Related posts:

Default ThumbnailTilapia skin collagen peptides‑calcium chelates:Structural characterization, stability, in vitro and in vivo anti-osteoporosis mechanism Default ThumbnailFrom by-product to bioactive packaging: Structural and functional enhancement of alginate films with salmon milt hydrolysates for fish preservation Default ThumbnailKonjac glucomannan retards the deterioration of whey protein isolate gel quality after freeze-thaw cycles and their application in frozen skimmed yogurt Default ThumbnailSolubility and bioavailability enhancement of baicalin by modified citrus pectin: preparation, in silico, in vitro and in vivo evaluation Default ThumbnailGenomic insights into prophage and CRISPR-Cas system present in Lactobacillus delbrueckii subsp. bulgaricus strains Default Thumbnail1,2,3,4,6-Pentagalloyl glucose efficiently chelate excess iron to treat iron overload disorders and to prevent ferroptosis
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.