Lv1
68 积分 2024-07-11 加入
Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein
1天前
已完结
Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein
1天前
已完结
Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels
8天前
已完结
Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones
9天前
已完结
Impact of maltodextrin and temperature on spray dried mixed flesh-peel matrix of red dragon fruit (Hylocereus polyrhizus) powder
26天前
已关闭
Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment
1个月前
已完结
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
1个月前
已完结
Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates
1个月前
已完结
Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics
1个月前
已完结
Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products
1个月前
已完结
An Initial Evaluation of the Functions of Human Olfaction
皖公网安备34019202002308
