Lv51
1040 积分 2023-08-31 加入
Direct measurement of total antioxidant capacity of cereals: QUENCHER-CUPRAC method
2小时前
已关闭
Antioxidant Properties of Ferulic Acid and Its Related Compounds
17天前
已完结
Molecular interactions of milk protein with phenolic components in oat‐based liquid formulations following UHT treatment and prolonged storage
17天前
已完结
In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix
17天前
已完结
Thermal, pasting and structural studies of oat starch-caseinate interactions
17天前
已完结
The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking
17天前
已完结
Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties
17天前
已完结
Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends
17天前
已完结
A review on current scenario and key challenges of plant-based functional beverages
17天前
已关闭
Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion
17天前
已完结
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