Lv21
124 积分 2024-08-02 加入
Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage
9天前
已完结
Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR
16天前
已完结
How the ovalbumin modulates the conformation of zein through protein-protein interactions
22天前
已完结
Effects of moderately oxidized lard on myofibrillar protein emulsion gels: Gel-forming properties, water distribution, and digestibility
4个月前
已完结
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges
4个月前
已完结
Binding of carbonyl flavours to canola，pea and wheat proteins using GC /MS approach
5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
5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
5个月前
已完结
Effect of reverse micelle on physicochemical properties of soybean 7S globulins
5个月前
已完结
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