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2022-11-18 加入
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Advances and application of efficient physical fields in extrusion based 3D food printing technology
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Recent advances on enhancing 3D printing quality of protein‐based inks: A review
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Comparison of 3-nitrophenylhydrazine, O-benzyl hydroxylamine, and 2-picolylamine derivatizations for analysis of short-chain fatty acids through liquid chromatography coupled with tandem mass spectrometry
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Integrated ultrasonic-transglutaminase modification of lesser mealworm protein isolate: A pioneering cobalamin delivery vehicle in gluten-free breads
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Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
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Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model
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Interactions between Salivary Proteins and Apple Polyphenols and the Fate of Complexes during Gastric Digestion
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Inhibitory Activity on the Formation of Reactive Carbonyl Species in Edible Oil by Synthetic Polyphenol Antioxidants
25天前
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Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids
25天前
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