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tudoser
Lv1
50 积分
2023-02-20 加入
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Lentil protein stabilized emulsion - Impact of lecithin addition on emulsions properties
1天前
待确认
Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation
3天前
已完结
Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism
5天前
已完结
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
5天前
已完结
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
5天前
已完结
Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications
10天前
已完结
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
10天前
已完结
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
10天前
已完结
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
23天前
已完结
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
24天前
已完结
没有进行任何应助
内容错误,不是所求助文章,内容不是我所需专业方向的文章
26天前
已找到【积分已退回】
1个月前
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