Lv2
140 积分 2025-11-01 加入
Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour
1天前
待确认
Fibril Aggregation of Lotus Seed Proteins to Stabilize the Ultra‐Concentrated Emulsions for Delivery of Carotenoids
4天前
已完结
Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation
5天前
已完结
Microstructure and characteristics of high-amylose corn starch−chitosan film as affected by composition
12天前
已完结
Characterizations and magnetic properties of magnetic cross‐linked high amylose cornstarch
13天前
已完结
Gut symbiont-derived anandamide promotes reward learning in honeybees by activating the endocannabinoid pathway
14天前
已完结
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
18天前
已完结
Fabrication of zein–carboxymethyl cellulose nanoparticles for co-delivery of quercetin and resveratrol
19天前
已完结
Tensile and vibration fatigue monitoring of composite laminate bolted joints with local enhancement using buckypaper sensors
1个月前
已完结
An Experimental Study on the Fatigue Mechanism and Life Prediction of Glass Fiber Plates Under Random Vibrations
1个月前
已完结
Impact of various additives and their combinations on the consolidation characteristics of clayey soil
6个月前
已采纳
Evaluation of the effects of cold rolling parameters and aging treatment for improving the strength and ductility of 13–8Mo stainless steel
6个月前
已采纳
PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions
6个月前
已采纳
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