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32 积分 2022-11-30 加入
Health effects of synthetic additives and the substitution potential of plant-based additives
5天前
已完结
Magnetic field: A non-thermal technology in food processing
6天前
已完结
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products
7天前
已完结
The characterization of fucoidan‑sodium caseinate electrostatic complexes with application for pH-triggered release: Microstructure and digestive behavior
7天前
已完结
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products
18天前
已完结
Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
22天前
已完结
Structure, functional and physicochemical properties of lotus seed protein under different pH environments
22天前
已完结
Profiling volatile compounds in fresh leaves of 22 major oolong tea germplasm cultivated in Fujian of China
26天前
已完结
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
2个月前
已完结
Effect of drying methods on Lactobacillus Rhamnosus GG microcapsules prepared using the complex coacervation method
4个月前
已完结
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