Lv11
68 积分 2022-01-22 加入
科研进行时
Functional properties of Mozzarella cheese on pizza: a review
2小时前
求助中
Phase field-lattice Boltzmann model for two-phase flows with near-contact interactions
10天前
已完结
Phase-field-based lattice Boltzmann method for two-phase flows with interfacial mass or heat transfer
10天前
已完结
Mozzarella cheese: Impact of three commercial culture strains on composition, proteolysis and functional properties
16天前
已关闭
Mozzarella Cheese: Impact of Cooking Temperature on Chemical Composition, Proteolysis and Functional Properties
16天前
已完结
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
16天前
已完结
Freezing‐induced changes in goat cheese: Effect of freezing rate, storage and freeze–thaw cycles
1个月前
已关闭
Phase-field modelling of gas porosity formation during the solidification of aluminium
11个月前
已完结
Phase-Field Simulation of Solidification
11个月前
已完结
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