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大胆的平蓝
Lv3
350 积分
2023-06-15 加入
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Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
11天前
已关闭
Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing
3个月前
已完结
Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels
3个月前
已完结
Synthesizing mechanically robust natural pea protein hydrogels via deep cryogenic treatment: State of the art in bioactive compound delivery system
3个月前
已完结
Acrylamide mitigation using zein–polysaccharide complex particles
3个月前
已完结
Establishment of oyster protein hydrolysate-chitosan oligosaccharide-zinc delivery system and its characterization, digestion & absorption in-vitro and in-vivo
3个月前
已完结
Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy
3个月前
已完结
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
8个月前
已完结
Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
9个月前
已完结
Two proteins prepared from defatted Antarctic krill (Euphausia superba) powder: Composition, structure and functional properties
9个月前
已完结
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