回复trueyeoman发表于：2020/5/13 11:22:57悬赏金额：
10积分 状态：
已解决
【序号】：1
【作者】： Zhao, Shaojie; Ren, Wenbo; Gao, Wei;
【题名】：Effect of mesoscopic structure of citrus pectin on itsemulsifying properties: Compactness is more important than size
【期刊】：JOURNAL OF COLLOID AND INTERFACE SCIENCE
【年、卷、期、起止页码】: 2020,卷: 570 页: 80-88
【全文链接】：
【序号】：2
【作者】： Xu, Yaqin; Guo, Yingying; Duan, Suyang;
【题名】：Effects of ultrasound irradiation on the characterization andbioactivities of the polysaccharide from blackcurrant fruits
【期刊】：ULTRASONICS SONOCHEMISTRY
【年、卷、期、起止页码】: 2018，卷: 49 页: 206-214
【全文链接】：
【序号】：3
【作者】：Zhao, Yang; Zhou, Hui-Ming; Huang, Ze-Hua; 等.
【题名】：Different aggregation states of barley beta-glucan moleculesaffects their solution behavior: A comparative analysis
【期刊】：FOOD HYDROCOLLOIDS
【年、卷、期、起止页码】: 2020，卷: 101 文献号: 105543
【全文链接】：
【序号】：4
【作者】：Vasquez Mejia, Sandra Milena; de Francisco, Alicia; Bohrer,Benjamin M.
【题名】：A comprehensive review on cereal beta-glucan: extraction,characterization, causes of degradation, and food application
【期刊】：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (
【年、卷、期、起止页码】: 2020
【全文链接】：
【序号】：5
【作者】：Tae, Hyunhyuk; Lee, Sora; Ki, Chang Seok
【题名】：beta-Glucan hybridized poly(ethylene glycol) microgels formacrophage-targeted protein delivery
【期刊】：JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
【年、卷、期、起止页码】: 2019，卷: 75 页: 69-76
【全文链接】：
您现在的位置：
