Lv620
1900 积分 2025-07-13 加入
Stochastic Gene Expression in a Single Cell
2个月前
已完结
Double emulsions of water‐in‐oil‐in‐water stabilized by α‐form fat microcrystals. Part 1: Selection of emulsifiers and fat microcrystalline particles
2个月前
已完结
Edible oleogels: an opportunity for fat replacement in foods
3个月前
已完结
Interfacial tensions of vegetable oil/water systems: Effect of oil purification
3个月前
已完结
CHAPTER 9. Oleogels from Emulsion (HIPE) Templates Stabilized by Protein–Polysaccharide Complexes
7个月前
已完结
Preparation and Characterization of Cellulose Regenerated from Phosphoric Acid
7个月前
已完结
Physicochemical and oxidative stability of a soybean oleosome-based emulsion and itsin vitrodigestive fate as affected by (−)-epigallocatechin-3-gallate
7个月前
已完结
Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate
8个月前
已完结
Methods for Measuring the Concentrations of Proteins
8个月前
已完结
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