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60 积分 2025-05-06 加入
Impact of pH on the fabrication of egg white reinforced soy protein composite microgels for gastrointestinal delivery purposes
1个月前
已完结
Rheology and Structure of Emulsions
2个月前
已完结
Study on rheological behavior of stirred yoghurt for dysphagia patients
4个月前
已完结
Thermal Behavior of Pea and Egg White Protein Mixtures
7个月前
已完结
Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees
7个月前
已关闭
Impact of pH on the fabrication of egg white reinforced soy protein composite microgels for gastrointestinal delivery purposes
8个月前
已完结
Preparation and characterization of pea protein isolate-egg white protein composite gels
8个月前
已完结
[Determination of organic acids in cigarette smoke]
1年前
已关闭
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