Lv41
490 积分 2024-10-19 加入
Preparation and Dynamic Viscoelasticity Characterization of Alkali-Solubilized Collagen from Shark Skin
26天前
已完结
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
26天前
已完结
Characterization Morpho-Structure of Instant Soups Dried by Oven and Freeze-Dried
26天前
已完结
Study on the relationship between emulsion stability and droplet dynamics of a spontaneous emulsion for chemical enhanced oil recovery
26天前
已完结
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties
26天前
已完结
Relative contributions of charge and surface coverage on pH-induced flocculation of protein-stabilized emulsions
26天前
已完结
Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin
26天前
已完结
Formation of colloidal micro‐nano particles and flavor characteristics of Greenland halibut bone soup
26天前
已完结
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
26天前
已完结
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