Lv1
40 积分 2024-03-03 加入
Insight into the oil polarity impact on interfacial properties of myofibrillar protein
5天前
已完结
Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network
9天前
已完结
Innate Root Exudates Contributed to Contrasting Coping Strategies in Response to Ralstonia solanacearum in Resistant and Susceptible Tomato Cultivars
3个月前
已完结
Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy
4个月前
已完结
The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins
4个月前
已完结
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides
4个月前
已完结
Recent advances on food‐based applications of monoglyceride oleogels
4个月前
已完结
Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage
5个月前
已完结
Improving method, properties and application of polysaccharide as emulsifier
6个月前
已完结
皖公网安备34019202002308
