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Lv1
30 积分
2023-03-31 加入
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High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
12天前
已完结
Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties
12天前
已完结
Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions
1个月前
已完结
Selective proteolysis of β-conglycinin as a tool to increase air-water interface and foam stabilising properties of soy proteins
2个月前
已完结
l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
2个月前
已完结
Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels
2个月前
已完结
Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein
2个月前
已完结
Soybeans as Functional Foods and Ingredients
2个月前
已关闭
Biochemistry of food proteins
2个月前
已完结
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions
3个月前
已完结
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