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Atoxus
Lv3
290 积分
2023-11-12 加入
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Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
1天前
已完结
Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter
1天前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
6天前
已完结
Corrigendum to “Exploring the interaction between lycium barbarum polysaccharide and gelatin: Insights into gelation behaviours, water mobility, and structural changes” [Food Hydrocolloids 148 (2024) 109415]
6天前
已完结
Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
6天前
已完结
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
14天前
已完结
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties
14天前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
14天前
已完结
High internal phase emulsions stabilized by pea protein isolate-EGCG-Fe3+ complexes: Encapsulation of β-carotene
29天前
已完结
Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors
29天前
已完结
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