SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
蓝桉哦
Lv1
40 积分
2023-05-14 加入
最近求助
最近应助
互助留言
The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels
19天前
已完结
Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties
19天前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
20天前
已完结
Rheological, Textural, and Digestibility Characteristics of Low Fat Mayonnaise as Affected by the Addition of Sorghum‐Xanthan Gum and Corn‐Xanthan Gum Extrudates (RS3)
22天前
已完结
Polysaccharide-based colloids as fat replacers in reduced-fat foods
23天前
已完结
Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
25天前
已完结
Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat
26天前
已完结
Research Progress of Dietary Fiber and Human Health
1个月前
已完结
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge
1个月前
已完结
Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
1个月前
已完结
没有进行任何应助
X,速度真快
1年前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论