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大清
Lv1
90 积分
2023-04-04 加入
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The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels
5天前
已完结
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment
7天前
已完结
Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel
10天前
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Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface
14天前
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Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
14天前
已完结
Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid
14天前
已完结
Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties
14天前
已完结
Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels
17天前
已完结
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
20天前
已完结
Research developments in the applications of microwave energy in fish processing: A review
22天前
已完结
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