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summereva
Lv1
30 积分
2023-03-27 加入
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Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing
9天前
已完结
High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures
9天前
已完结
κ-Carrageenan/konjac glucomannan composite hydrogel-based 3D porcine cultured meat production
17天前
已完结
3D-Printed Prolamin Scaffolds for Cell-Based Meat Culture
24天前
已完结
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
1个月前
已完结
Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten
1个月前
已完结
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat
1个月前
已完结
Scaffolds for the manufacture of cultured meat
1个月前
已完结
Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan
1个月前
已完结
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters
1个月前
已完结
Design, development, and evaluation of a master-slave surgical system for breast biopsy under continuous MRI
1个月前
已采纳
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