Lv22
130 积分 2024-10-07 加入
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
27天前
已完结
Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation
1个月前
已完结
Comparison of gel and functional properties of gelatin derived from two jellyfish Stomolophus meleagris and Rhopilema esculentum kishinouye
1个月前
已完结
Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex
1个月前
已完结
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