Lv2
120 积分 2023-11-18 加入
Effects of pH and temperature on the properties of acid-induced commercial soy protein isolate gel
2天前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
2天前
已完结
Auxiliary antitumor effects of fungal proteins from Hericium erinaceus by target on the gut microbiota
1个月前
已完结
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
2个月前
已完结
Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes
2个月前
已完结
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism
3个月前
已完结
Pyrroloquinoline quinone promotes growth and intestinal health and alleviates tris(1,3-dichloro-2-propyl) phosphate-induced hepatic oxidative stress in zebrafish
3个月前
已完结
Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques
3个月前
已完结
Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)
3个月前
已完结
Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products
3个月前
已完结
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