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琪琪
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70 积分
2024-03-13 加入
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Demulsification of Colombian Heavy Crude Oil (W/O) Emulsions: Insights into the Instability Mechanisms, Chemical Structure and Performance of Different Commercial Demulsifiers
56分钟前
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Emulsifying properties of proteins: evaluation of a turbidimetric technique
2小时前
已完结
Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates
2小时前
已完结
FTIR Spectra of Whey and Casein Hydrolysates in Relation to Their Functional Properties
2小时前
已完结
Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates
8天前
已完结
FTIR Spectra of Whey and Casein Hydrolysates in Relation to Their Functional Properties
8天前
已完结
Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins
8天前
已完结
Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability
8天前
已完结
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
8天前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
12天前
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