Lv12
50 积分 2025-03-14 加入
Ultrasound and effect on the surface hydrophobicity of proteins: a meta‐analysis
17小时前
求助中
Effects of pH, Electrolyte Concentrations, and Alginate Molecular Weights on Surface Hydrophobicity of Soy Protein Isolates
17小时前
已关闭
Ice-binding proteins: a remarkable diversity of structures for stopping and starting ice growth
20天前
已完结
State-of-art of Compliant Mechanisms and Their Applications
20天前
已完结
Effect of Fibril Length on the Ice Recrystallization Inhibition Activity of Nanocelluloses
23天前
已完结
Inhibiting Ice Recrystallization by Nanocelluloses
23天前
已完结
Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage
28天前
已完结
Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread
28天前
已完结
Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread
28天前
已完结
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