Lv3
210 积分 2020-10-27 加入
Recent advances in pulse protein conjugation and complexation with polyphenols: an emerging approach to improve protein functionality and health benefits
5个月前
已完结
Effects of different extrusion temperatures on physicochemical properties, eating quality and digestive attributes of multigrain reconstituted rice
6个月前
已完结
Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation
7个月前
已完结
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions
8个月前
已完结
The effect of glucose treatment on ruminal dry matter and crude protein degradability characteristics of soybean meal, full fat soybean and soybean seed
9个月前
已完结
Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes
9个月前
已完结
Changes in conformation and quality of vegetable protein during texturization process by extrusion
9个月前
已完结
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
9个月前
已完结
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality
9个月前
已完结
An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review
9个月前
已完结
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