Lv4
512 积分 2024-12-12 加入
Characterization of bioactive peptides produced from green lentil ( Lens culinaris ) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis
3个月前
已完结
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
5个月前
已完结
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
5个月前
已完结
Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
5个月前
已完结
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
5个月前
已完结
Reducing the allergenicity of whey proteins while improving their functional properties and bioactivity using combined enzymes
5个月前
已完结
Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis
5个月前
已完结
Cow’s milk protein β-lactoglobulin confers resilience against allergy by targeting complexed iron into immune cells
5个月前
已完结
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
6个月前
已完结
Assessment of the effect of metal-phenolic networks on the IgE/IgG binding capacity and functional properties of whey protein isolates
6个月前
已完结
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