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lalalala
Lv1
2
20 积分
2024-03-14 加入
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Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels
1小时前
求助中
Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength
1小时前
已完结
Effects of structural rearrangements on the rheology of rennet-induced casein particle gels
2小时前
求助中
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
1天前
已完结
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
1天前
已完结
Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil-water interfac
11天前
已完结
Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism
11天前
已完结
High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of 0-carotene
16天前
已完结
Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability
3个月前
已完结
Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
3个月前
已完结
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