Lv21
120 积分 2024-10-28 加入
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill
4小时前
已完结
Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation
4个月前
已完结
Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH
4个月前
已完结
Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion
4个月前
已完结
Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
4个月前
已完结
Interfacial decoration of desalted duck egg white nanogels as stabilizer for Pickering emulsion
4个月前
已完结
Interfacial decoration of desalted duck egg white nanogels as stabilizer for Pickering emulsion
4个月前
已完结
Photon-phonon coupling cold sterilization technology for milk preservatio
4个月前
已关闭
Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system
5个月前
已完结
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation
5个月前
已完结
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