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zhaoxue18110126
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2023-08-23 加入
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Food oral processing as a multiscale soft matter physics problem
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Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
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Structural analysis of biomacromolecules using circular dichroism spectroscopy
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Sustained release of chlorogenic acid by co-encapsulation of sodium alginate binding to the Northern pike (Esox Lucius) liver ferritin
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