Lv3
254 积分 2022-05-17 加入
Soy protein modification strategies, functional interplay and industrial relevance: a review
1天前
已完结
Inactivation methods of soybean trypsin inhibitor – A review
2天前
已完结
Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry
4天前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
6天前
已完结
Comparative evaluation of nutrient composition, in vitro nutritional value, and antioxidant activity of de-oiled meals from walnut, hazelnut, almond, and sesame
14天前
已关闭
Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review
17天前
已完结
Protein microparticulation: the principle and the process
1个月前
已完结
Pilot-Scale Production and Application of Microparticulated Plant Proteins
1个月前
已关闭
Soy flavor and its improvement
3个月前
已完结
Insights into formation, detection and removal of the beany flavor in soybean protein
3个月前
已完结
Complex dynamics in a two-enzyme reaction network with substrate competition
皖公网安备34019202002308
