Lv5
1584 积分 2024-02-29 加入
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
30天前
已完结
Viscoelastic fluid flow on variable thickness sheets using a three-element viscous model
1个月前
已关闭
Identification of the parameters of the Kelvin–Voigt and the Maxwell fractional models, used to modeling of viscoelastic dampers
1个月前
已关闭
Insights into characterizing and producing anisotropic food structures
1个月前
已完结
Emerging Sustainable Structural Materials by Assembling Cellulose Nanofibers
1个月前
已完结
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
2个月前
已关闭
Nanoparticle applications in food – a review
2个月前
已完结
Carbohydrates in Food
2个月前
已完结
Investigation of the effects of fine structure on the nanomechanical properties of pectin
3个月前
已完结
Positive role of non-catalytic proteins on mitigating inhibitory effects of lignin and enhancing cellulase activity in enzymatic hydrolysis: Application, mechanism, and prospective
3个月前
已完结
皖公网安备34019202002308
