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50 积分 2024-01-02 加入
Effect of pH on the gelling properties of pea protein-pectin dispersions
2天前
已完结
Flaxseed proteins—a review
2个月前
已完结
Functional Properties of Oilseed Cakes and Defatted Meals of Mustard, Soybean and Flaxseed
2个月前
已完结
Flaxseed proteins—a review
2个月前
已完结
Comparative Study of Structural and Physicochemical Properties of Pigeon Pea (Cajanus cajan L.) Protein Isolates and its Major Protein Fractions
3个月前
已完结
Structural and functional properties of fava bean legumin and vicilin protein fractions
3个月前
已完结
Soy Protein-Based Wound Dressings: A Review of Their Preparation, Properties, and Perspectives
3个月前
已完结
Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum
4个月前
已完结
A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges
6个月前
已完结
Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation
6个月前
已完结
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