Lv3
360 积分 2024-07-05 加入
Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability
22天前
已完结
Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability
1个月前
已完结
A method for evaluating Hunter whiteness of mixed powders
1个月前
已完结
Effect of enzymatic hydrolysis on the physicochemical and emulsification properties of rice bran albumin and globulin fractions
1个月前
已完结
Interfacial dilational rheology by oscillating bubble/drop methods
2个月前
已完结
Emulsification and emulsion stability: The role of the interfacial properties
2个月前
已完结
Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH
2个月前
已完结
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
3个月前
已完结
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
3个月前
已完结
Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment
4个月前
已完结
皖公网安备34019202002308
