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120 积分 2026-05-07 加入
Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
16天前
已完结
Construction of starch-flaxseed protein W/O/W emulsion gels as potential dysphagia food: A comparative analysis of starch types and concentrations
1个月前
已完结
Novel approaches in food grade bigels properties and applications: A review
2个月前
已完结
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