Lv3
298 积分 2025-09-19 加入
Transglutaminase-mediated enhancement of co-protein effect improves okara noodle quality
3天前
待确认
Low- and intermediate-frequency ultrasound modification of millet protein: Implications for emulsifying and gelling properties
3天前
已完结
Adsorbent resin technology for flavour removal in canola protein isolate processing
2个月前
已完结
Unlocking protein and bioactive peptide recovery in relation to mushroom species and pulsed electric field treatment: proteomic and peptidomic insights via LC-TOF-MS/MS and SDS-PAGE following in vitro digestion
2个月前
已完结
Interaction between flavonoids and β-Lactoglobulin and their antioxidant capacity under the regulation of the number of phenolic hydroxyl groups
2个月前
已完结
Monitoring of protein oxidation, fat oxidation and flavor of Tan sheep during postmortem aging: formation and relationship
2个月前
已完结
Investigating the antibacterial mode of Limosilactobacillus reuteri LR08 regulated by soybean proteins and peptides
3个月前
已完结
Soybean oil bodies: A review on composition, properties, food applications, and future research aspects
3个月前
已完结
Effect of different enzyme pretreatment on the structure and stability of soybean oil body
3个月前
已完结
Ultrasound-assisted heat-induced gelation properties of potato protein – carboxymethyl chitosan complexes: modulation by pH and ionic strength
3个月前
已完结
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