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ylj1531585955
Lv1
20 积分
2022-11-12 加入
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Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel
6天前
已完结
Enhanced gelling property and freeze‐thaw stability of potato, tapioca, and corn starches modified by mild heating in aqueous ethanol solution
6天前
已完结
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
8天前
已完结
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
26天前
已完结
Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
27天前
已完结
Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase
27天前
已完结
Valorisation of pineapple peel waste as natural surimi gel enhancer and its optimization in Nile tilapia (Oreochromis niloticus) surimi gels
27天前
已完结
Effects of Faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork Low‐Fat model sausages
28天前
已完结
Nutrient‐efficient catfish‐based aquaponics for producing lamb's lettuce at two light intensities
28天前
已完结
Cryoprotective effects and mechanisms of soybean oligosaccharides on the grass carp (Ctenopharyngodon idellus) surimi during frozen storage
30天前
已完结
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