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30 积分 2024-06-30 加入
Combination and precipitation mechanism of soy protein and tea polyphenols
4天前
已完结
Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions
4天前
已完结
Recent advances in pulse protein conjugation and complexation with polyphenols: an emerging approach to improve protein functionality and health benefits
18天前
已完结
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues
3个月前
已完结
Exploring novel peptides in adzuki bean and mung bean hydrolysates with potent antibacterial activity
3个月前
已完结
Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications
3个月前
已完结
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility
4个月前
已完结
GC-O-MS technique and its applications in food flavor analysis
4个月前
已完结
Volatile compounds, affecting factors and evaluation methods for rice aroma: A review
4个月前
已完结
Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice
4个月前
已完结
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