Lv112
100 积分 2025-02-28 加入
Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
4小时前
已完结
Composition, Secondary Structure, and Self-Assembly of Oat Protein Isolate
1天前
已完结
Raman Spectroscopic Study of Oat Globulin Conformation
2天前
已完结
Effects of Tyrosinase and Laccase on Oat Proteins and Quality Parameters of Gluten-free Oat Breads
2天前
已完结
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities
2天前
已完结
Oat grain—a wonderful reservoir of natural nutrients and biologically active substances
3天前
已完结
Plant‐based egg washes for use in baked goods: Machine learning and visual parameter analysis
3天前
已完结
Plant-based cheese analogs: structure, texture, and functionality
3天前
已完结
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes
3天前
已完结
ER-residential Nogo-B accelerates NAFLD-associated HCC mediated by metabolic reprogramming of oxLDL lipophagy
6天前
已完结
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