Lv4
604 积分 2025-10-06 加入
Preparation of pH-responsive hydrogel microspheres based on fibrillated soy protein isolate and sodium alginate and investigation of polyphenol release behavior from Ascophyllum nodosum
9天前
已完结
Impact of Glutenin/Gliadin Ratio and Maltodextrin on Structural and Functional Properties of Soy Protein Isolate–Wheat Gluten Protein Composite Gel
23天前
已完结
Plant Protein-Based Hydrogels and Oleogels: A Review of Sources, Formation, and Emerging Applications
2个月前
已关闭
Genipin as a natural cross-linker strengthens pea protein gel: a mechanistic study
2个月前
已关闭
Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors
4个月前
已关闭
Sustainable zero-waste processing system for soybeans and soy by-product valorization
4个月前
已完结
Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractions
4个月前
已关闭
Influence of processing on protein quality and environmental impact assessment of soy-based meat analogues
4个月前
已完结
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu
4个月前
已完结
Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein
4个月前
已完结
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