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hellotop2
Lv3
320 积分
2022-12-09 加入
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Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
6天前
已完结
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Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones
13天前
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Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations
13天前
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Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives
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Liquid-liquid two phase-system stabilized by tween 40 and 80 surfactants: multiparametric study
20天前
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Influence of tween nature and type on physicochemical properties and stability of spearmint essential oil (Mentha spicata L.) stabilized with basil seed mucilage nanoemulsion
20天前
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Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
22天前
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