Lv65
1990 积分 2021-12-17 加入
Soy protein isolates: A review of their composition, aggregation, and gelation
5小时前
已完结
Current insights into heat treatment for improving functionalities of soy protein: A review
6小时前
已完结
Microrobots in food science and technology
10天前
已完结
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility
17天前
已完结
Deciphering Ball Milling Mechanochemistry via Molecular Simulations of Collision‐Driven and Liquid‐Assisted Reactivity
1个月前
已完结
Engels for Our Times Gender, Social Reproduction, and Revolution
2个月前
已关闭
Microbial Enzymes for Biomass Conversion
2个月前
已完结
Evolution and Ecology of Streptomyces
2个月前
已完结
Rheological Properties and Structures of Colloidal Oleogels and Hydrogels
2个月前
已关闭
Fermotein®: A Novel Versatile Protein- and Fiber-Rich Food Ingredient Based on Fungal Fermentation
2个月前
已完结
Neural structure in perception and response
9个月前
已驳回
Boosting Zn Anode Utilization by Trace Iodine Ions in Organic–Water Hybrid Electrolytes through Formation of Anion‐rich Adsorbing Layers
2年前
已采纳
In‐situ Generated Iridium Nanoparticles as Hydride Donors in Photoredox‐Catalyzed Hydrogen Isotope Exchange Reactions with Deuterium and Tritium Gas
2年前
已采纳
A template-catalyzed in situ polymerization and co-assembly strategy for rich nitrogen-doped mesoporous carbon
2年前
已采纳
Stargardt disease and progress in therapeutic strategies
2年前
已采纳
Lead Selenide Thin Films and Uncooled Midinfrared Detectors by Vapor Phase Deposition
2年前
已采纳
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