Lv21
174 积分 2026-01-12 加入
A disulfide–Fe3+ crosslinking strategy for tough hydrogel networks with complete photo- and biochemical degradability
1小时前
待确认
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
12天前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
1个月前
已完结
Effect of Lipophilic Proteins on the Bean Flavor Formation: Lipids Oxidation and Protein Modification
1个月前
已完结
Role of carbonate speciation on the oxidation of Fe(II) by H2O2
1个月前
已完结
Electrochemical Behavior and Redox-Dependent Disassembly of Gallic Acid/FeIII Metal–Phenolic Networks
1个月前
已完结
Iron Gall Ink Revisited: Visible Light-Induced, Eosin-Mediated Acceleration of Fe2+ Oxidation in Pattern Nanoarchitectonics of Fe3+-Tannic Acid Films
1个月前
已完结
Coordination-Driven Multistep Assembly of Metal–Polyphenol Films and Capsules
1个月前
已完结
Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future
1个月前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
1个月前
已完结
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