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ikun
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190 积分
2024-01-18 加入
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Modification of plant proteins for improved functionality: A review
4天前
已完结
Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch
6天前
已完结
Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
7天前
已完结
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
1个月前
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A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks
1个月前
已完结
Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates
1个月前
已完结
The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates
1个月前
已完结
Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste
1个月前
已完结
Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels
1个月前
已完结
A Two-Stage Buck–Boost Integrated LLC Converter With Extended ZVS Range and Reduced Conduction Loss for High-Frequency and High-Efficiency Applications
1个月前
已完结
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