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218 积分 2024-01-15 加入
Designing Ferulic Acid-Functionalized Dual Protein Conjugates: Process-Induced Changes, Structural Interplays, and Sustainable Calcium Fortification
21天前
已完结
Food proteins from animals and plants: Differences in the nutritional and functional properties
1个月前
已完结
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
1个月前
已完结
Ultrasound-assisted Process of Dough for Noodle Production: textural properties, moisture distribution, microstructure and cooking quality
2个月前
已完结
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
2个月前
已完结
Modulating elasticity of heat-set soy protein-curdlan gels by small phenolic acids
4个月前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
5个月前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
6个月前
已完结
Extraction of phycocyanin from Spirulina using Deep Eutectic Solvent Liquid Biphasic System
8个月前
已完结
Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study
10个月前
已完结
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