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46 积分 2024-09-27 加入
Glycosylation of cellulase: a novel strategy for improving cellulase
2天前
已完结
Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation
3天前
已完结
Current trends and possibilities of typical microbial protein production approaches: a review
4天前
已完结
Mitigating Off-Flavors of Plant-Based Proteins
10天前
已完结
Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges
10天前
已完结
Protein from red adzuki bean: extraction optimization, glycosylation modification and physicochemical properties of glycation products
17天前
已完结
Mitigating Off-Flavors of Plant-Based Proteins
1个月前
已完结
Competitive binding of flavors in the preparation of soy protein: Screening based on molecular docking
1个月前
已完结
Surmounting the off-flavor challenge in plant-based foods
2个月前
已完结
Flavor challenges in extruded plant‐based meat alternatives: A review
2个月前
已完结
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