Lv2
110 积分 2024-08-02 加入
Effects of moderately oxidized lard on myofibrillar protein emulsion gels: Gel-forming properties, water distribution, and digestibility
1个月前
已完结
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges
1个月前
已完结
Binding of carbonyl flavours to canola，pea and wheat proteins using GC /MS approach
1个月前
已完结
The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts
1个月前
已完结
Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate
1个月前
已完结
Effect of reverse micelle on physicochemical properties of soybean 7S globulins
1个月前
已完结
Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
1个月前
已完结
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt
1个月前
已完结
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogur
2个月前
已关闭
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
2个月前
已完结
皖公网安备34019202002308
