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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
爱听歌的安波
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40 积分
2023-11-30 加入
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Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives
12天前
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Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels
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Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels
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Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions
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Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
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Capillary force-driven formation of native starch granule oleogels for 3D printing
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Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres
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Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
5个月前
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Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
1个月前
已采纳
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