Lv21
150 积分 2024-02-20 加入
Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction
1小时前
待确认
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
14天前
已完结
Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex
3个月前
已完结
Rapidly and Directly Formed O/W Pickering Emulsion Gels Stabilized by Zein/Pectin Complex Nanoparticles: Encapsulation, Delivery, and In Vitro Gastrointestinal Digestion Behavior of Curcumin
5个月前
已完结
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