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60 积分
2023-05-14 加入
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Research Progress of Dietary Fiber and Human Health
2天前
已完结
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge
12天前
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Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
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Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
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Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei
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Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
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In vitro human gut microbiota fermentation of litchi pulp polysaccharides as affected by Lactobacillus pre-treatment
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Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules
12天前
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Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation
12天前
已完结
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
2个月前
已完结
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X,速度真快
11个月前
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