Lv1
28 积分 2023-04-13 加入
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
25天前
已完结
Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi
25天前
已完结
Microbiome science needs more microbiologists
27天前
已完结
Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes
1个月前
已完结
Cells Disruption by Ultrasonication
1个月前
已完结
Ultrasound-assisted heat treatment: Accelerating rice glutelin fibrils formation and enhancing emulsifying properties
1个月前
已完结
Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism
3个月前
已完结
Water-soluble Azobenzene Photoswitches for Controlling Biological Systems
3个月前
已关闭
Cross-β-Sheet Structure in Amyloid Fiber Formation
3个月前
已完结
Implicit and explicit measures of the sensory and hedonic analysis of beer: The role of tasting expertise
3个月前
已完结
皖公网安备34019202002308
