Lv11
72 积分 2022-05-17 加入
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products
8天前
已完结
Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut
11天前
已完结
Recent processing of peanut protein in food industry: a molecular structure perspective
16天前
已完结
A comprehensive insight into peanut: Chemical structure of compositions, oxidation process, and storage conditions
17天前
已完结
574. Colour changes in heated and unheated milk: II. The whitening of milk on heating
20天前
已完结
Soy protein compared with whey protein ameliorates insulin resistance by regulating lipid metabolism, AMPK/mTOR pathway and gut microbiota in high-fat diet-fed mice
29天前
已完结
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
29天前
已完结
Ozone treatment increase the whiteness of soy protein isolate through the degradation of isoflavone
1个月前
已完结
Phosphorus Content of Several Plant-Based Yogurts
1个月前
已关闭
Use of Biotechnology to Enhance Soy Protein Ingredients
3个月前
已完结
Complex dynamics in a two-enzyme reaction network with substrate competition
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