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2024-09-26 加入
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Carbon Nanozymes: Enzymatic Properties, Catalytic Mechanism, and Applications
2小时前
已完结
Current progress in kokumi-active peptides, evaluation and preparation methods: a review
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Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
20天前
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Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment
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Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads
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The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones
1个月前
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Thermo-mechanical response of liquid core beads as affected by alginate molecular structure
1个月前
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Exploring the role of the thick and dense calcium alginate shell on the anti-digestibility mechanism of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads prepared by reverse spherification
1个月前
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Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability
1个月前
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Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7
1个月前
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