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聪聪
Lv1
90 积分
2023-11-21 加入
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Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
1个月前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
1个月前
已完结
Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review
1个月前
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Development of a novel sausage casing made of chitosan and its performance under traditional sausage manufacturing conditions
1个月前
已关闭
Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique
1个月前
已关闭
Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-inwater emulsions with chitosan
1个月前
已完结
Fibrous cellulose improves the strength and water retention of heat-induced myofibrillar protein gel by microstructure enhancement
3个月前
已完结
气调包装结合生物保护菌延长熏鸡腿保鲜期的研究
4个月前
已关闭
Rates and Yields of Unimolecular Reactions Producing Highly Oxidized Peroxy Radicals in the OH-Induced Autoxidation of α-Pinene, β-Pinene, and Limonene
4个月前
已完结
Microbial diversity of meat products under spoilage and its controlling approaches
5个月前
已完结
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