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一大碗芋泥
Lv5
1
950 积分
2023-09-12 加入
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Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach
5天前
已完结
Casein/pectin nanocomplexes as potential oral delivery vehicles
1个月前
已完结
The Preparation of Packaging Films from Ramie Based Carboxymethyl Cellulose
1个月前
已完结
Carboxymethylcellulose/pectin inhibiting structural folding of rice proteins via trinary structural interplays
1个月前
已完结
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers
1个月前
已关闭
Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty
1个月前
已完结
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
3个月前
已完结
All natural mussel-inspired bioadhesives from soy proteins and plant derived polyphenols with marked water-resistance and favourable antibacterial profile for wound treatment applications
6个月前
已完结
All natural mussel-inspired bioadhesives from soy proteins and plant derived polyphenols with marked water-resistance and favourable antibacterial profile for wound treatment applications
6个月前
已完结
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation
6个月前
已完结
没有进行任何应助
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1个月前
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1个月前
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1个月前
信息错误【积分已退回】
1个月前
using pea protein and different polysaccharides as stabilizers, Food Hydrocoll. 105 (2020), 105775, https://doi.org/10.1016/j. foodhyd.2020.105775.
1个月前
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1个月前
速度真快,帮大忙了
3个月前
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6个月前
十分感谢!
6个月前
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