Lv4
430 积分 2023-07-26 加入
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
1小时前
待确认
Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes
1个月前
已完结
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
1个月前
已完结
Recent advance in modification strategies and applications of soy protein gel properties
4个月前
已完结
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