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薯饼
Lv3
220 积分
2023-10-12 加入
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Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
14天前
已完结
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
19天前
已完结
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
22天前
已完结
Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder
22天前
已完结
Recent advances in the combination of organic solvent-free extraction, chemical standardization, antioxidant assay, and cell culture metabolomics for functional food and its by-product
1个月前
已完结
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins
1个月前
已完结
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins
1个月前
已完结
Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels
2个月前
已完结
Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition
2个月前
已完结
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
4个月前
已完结
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