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hellotop2
Lv3
270 积分
2022-12-09 加入
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Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk
14天前
已完结
Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement
14天前
已完结
Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan
15天前
已完结
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
15天前
已完结
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
3个月前
已完结
Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils
4个月前
已完结
Molecular modeling of the interface of an egg yolk protein-based emulsion
5个月前
已完结
Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity
5个月前
已完结
Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases
5个月前
已完结
Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin
5个月前
已完结
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1年前
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