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一大碗芋泥
Lv5
1080 积分
2023-09-12 加入
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Inulin as texture modifier in dairy products
4天前
已完结
Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach
1个月前
已完结
Dual thermal stabilizing effects of xanthan gums via glycosylation and hydrogen bonding and in vivo human bioavailability of desmopressin in orodispersible film
1个月前
已完结
Microwave improvement of soy protein isolate–saccharide graft reactions
1个月前
已完结
Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum
1个月前
已完结
Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach
1个月前
已完结
Casein/pectin nanocomplexes as potential oral delivery vehicles
3个月前
已完结
The Preparation of Packaging Films from Ramie Based Carboxymethyl Cellulose
3个月前
已完结
Carboxymethylcellulose/pectin inhibiting structural folding of rice proteins via trinary structural interplays
3个月前
已完结
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
3个月前
已关闭
没有进行任何应助
感谢
4天前
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1个月前
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1个月前
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3个月前
感谢
3个月前
感谢
3个月前
信息错误【积分已退回】
3个月前
using pea protein and different polysaccharides as stabilizers, Food Hydrocoll. 105 (2020), 105775, https://doi.org/10.1016/j. foodhyd.2020.105775.
3个月前
感谢
3个月前
速度真快,帮大忙了
4个月前
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