Lv3
270 积分 2024-10-12 加入
Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins
5天前
已完结
Recent progress of soybean protein foods: Chemistry, technology, and nutrition
1个月前
已完结
Tuning C-Phycocyanin Photoactivity via pH-Mediated Assembly–Disassembly
1个月前
已完结
Functional and Edible Uses of Soy Protein Products
1个月前
已完结
Nutritional and health benefits of soy proteins
1个月前
已完结
Preparation and characteristics of coprecipitate proteins from oilseeds and legumes seeds
1个月前
已完结
Purification and Characterization of Antioxidant Peptides from Alcalase-Hydrolyzed Soybean (Glycine max L.) Hydrolysate and Their Cytoprotective Effects in Human Intestinal Caco-2 Cells
1个月前
已完结
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