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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!
yyl
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2023-10-21 加入
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Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
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Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
6小时前
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Application of Pistacia atlantica Pickering emulsion‐filled chitosan gel for targeted delivery of curcumin
6小时前
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Feasibility study of margarine substitute based on gelatin-oil emulsion gel
4天前
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Feasibility study of margarine substitute based on gelatin-oil emulsion gel
6天前
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The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
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Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
7天前
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Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion‐filled gels based on lutein‐loaded rice bran oil body emulsion
7天前
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High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
10天前
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Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide
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