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20 积分 2025-11-01 加入
Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface
3个月前
已完结
Characterization and application of soybean hull dietary fiber as a fat replacer in low-fat ice cream
3个月前
已完结
Effect of molecular weight and protein content on the interfacial activity of soybean soluble polysaccharides
5个月前
已完结
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