Lv31
258 积分 2023-04-10 加入
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
11小时前
待确认
Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins
1个月前
已完结
Effect of protein concentration on thermal aggregation and Ca2+-induced gelation of soymilk protein
1个月前
已完结
Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein
1个月前
已完结
Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review
1个月前
已完结
Shikimic Acid Pathway in Biosynthesis of Phenolic Compounds
2个月前
已完结
Chemistry, bioavailability, bioactivity, nutritional aspects and human health benefits of polyphenols: A comprehensive review
2个月前
已完结
Valorisation of sweet potato leaves as a potential agri‐food resource: Assessing nutritional and nutraceutical values altered by food processing—A review
2个月前
已完结
Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi
2个月前
已完结
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
2个月前
已完结
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