Lv1
70 积分 2023-02-22 加入
Effect of high pressure treatment on the color of fresh and processed meats: A review
3天前
已完结
Average molecular weight and molecular weight distribution of agarose and agarose-type polysaccharides
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Effect of emulsifiers on linseed oil emulsion structure, lipolysis and oxidation during in vitro digestion
1个月前
已完结
Citric‐acid modified banana starch nanoparticles as a novel vehicle for β‐carotene delivery
1个月前
已完结
Oppositely Charged Polyelectrolytes Form Tough, Self‐Healing, and Rebuildable Hydrogels
1个月前
已完结
Physical hydrogels composed of polyampholytes demonstrate high toughness and viscoelasticity
1个月前
已完结
Inversion of Particle‐Stabilized Emulsions to Form High‐Internal‐Phase Emulsions
1个月前
已完结
Multiscale combined techniques for evaluating emulsion stability: A critical review
1个月前
已完结
Preparation of genipin‐fixed agarose hydrogel
1个月前
已完结
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