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回笼觉教主
Lv2
110 积分
2023-01-12 加入
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Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
25天前
已完结
Mixed processing improved the theaflavin, theanine and aroma components of Congou black tea
1个月前
已完结
Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
1个月前
已完结
Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees
1个月前
已完结
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
1个月前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
1个月前
已完结
Effect of Oil Content and pH on the Physicochemical Properties of Corn Starch‐Soybean Oil Composites
1个月前
已完结
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
1个月前
已完结
Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form
1个月前
已完结
Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples
1个月前
已完结
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