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自然的白竹
Lv1
40 积分
2023-02-19 加入
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Baking process design based on modelling and simulation: Towards optimization of bread baking
12天前
已完结
Numerical simulation of bread baking in a convection oven
13天前
已完结
Temperature‐ and Moisture‐Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread‐Baking Process
13天前
已完结
Monitoring of dough fermentation during Chinese steamed bread processing by near‐infrared spectroscopy combined with spectra selection and supervised learning algorithm
15天前
已完结
Molecular dynamics simulations of ovalbumin adsorption at squalene/water interface
5个月前
已完结
Aggregation and pressure effects of asphaltene and resin molecules at oil–water interfaces: a coarse-grained molecular dynamics and free energy study
5个月前
已完结
Retarding ice recrystallization by tamarind seed polysaccharide: Investigation in ice cream mixes and insights from molecular dynamics simulation
5个月前
已完结
Mixtures of Quillaja saponin and beta-lactoglobulin at the oil/water-interface: Adsorption, interfacial rheology and emulsion properties
5个月前
已完结
Study on the Behavior of Saturated Cardanol-Based Surfactants at the Crude Oil/Water Interface through Molecular Dynamics Simulations
5个月前
已完结
Conformational evolution of soybean protein-polysaccharide at oil–water interface in simulated gastric environment in vitro
5个月前
已完结
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