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644 积分 2024-10-28 加入
Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
1天前
已完结
Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures
8天前
已完结
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
17天前
已完结
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
17天前
已完结
Plant protein solubility: A challenge or insurmountable obstacle
17天前
已完结
Novel Extraction technologies for developing plant protein ingredients with improved functionality
17天前
已完结
Electrostatic separation technology for obtaining plant protein concentrates: A review
17天前
已完结
Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures
17天前
已完结
Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins
17天前
已完结
Mitigating Off-Flavors of Plant-Based Proteins
17天前
已完结
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