Lv11
50 积分 2024-03-22 加入
Binding Kinetics and Structural Analysis of Chickpea Protein Interactions with Spent Coffee Phenolics Under Varying pH and Concentrations
4小时前
已完结
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
3个月前
已完结
Effect of heating temperature on electrical properties and gel properties of carp surimi
4个月前
已完结
Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases
4个月前
已完结
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
4个月前
已完结
Morphology and Mechanical Properties of Bicontinuous Gels of Agarose and Gelatin and the Effect of Added Lipid Phase
6个月前
已完结
Albumen and Yolk Plasma Peptidomics for the Identification and Quantitation of Bioactive Molecules and the Quality Control of Hen Egg Products
7个月前
已完结
Soy Bioactive Components in Functional Perspective: A Review
7个月前
已完结
Functional Ingredients for specialized Foods: Issues to be Addressed
7个月前
已完结
A self-sorted gel network formed by heating a mixture of soy and cod proteins
7个月前
已完结
皖公网安备34019202002308
