Lv31
352 积分 2024-07-18 加入
Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes
3小时前
待确认
Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion
8天前
已完结
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
1个月前
已完结
Enhanced functional characteristics and digestibility of blends of hemp protein hydrolysate and pea protein isolate
1个月前
已完结
Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes
3个月前
已完结
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
3个月前
已完结
Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
3个月前
已完结
Potato protein as an emerging high-quality: source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein
3个月前
已完结
Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives
3个月前
已完结
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
3个月前
已完结
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