Lv11
10 积分 2024-10-20 加入
A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry
4小时前
已完结
Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
4小时前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
6天前
已完结
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein
6天前
已完结
Evaluation of Nonstarch Polysaccharides and Oligosaccharide Content of Different Soybean Varieties (Glycine max) by Near-Infrared Spectroscopy and Proteomics
7天前
已完结
Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences
20天前
已完结
Effect of protein concentration on thermal aggregation and Ca2+-induced gelation of soymilk protein
20天前
已完结
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
30天前
已完结
Application of legumes in plant-based milk alternatives: a review of limitations and solutions
30天前
已完结
Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
30天前
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