Lv3
320 积分 2024-09-16 加入
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
2小时前
已完结
Preparation of high internal phase emulsions based on high-temperature glycation-modified egg white protein: Structural characteristics, stability, and β-carotene bioavailability under multi-parameter regulation
2小时前
已完结
Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates
28天前
已完结
Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates
28天前
已完结
A sequential fractionation approach to understanding the physicochemical and functional properties of aqueous and enzyme-assisted aqueous extracted black bean proteins
28天前
已完结
Effects of preheat treatment and syringic acid binding on the physicochemical, antioxidant, and antibacterial properties of black soybean protein isolate before and after in vitro digestion
28天前
已完结
Analysis of the effect of Lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: using acid-induced soybean protein as the model
29天前
已完结
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
29天前
已完结
Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate
29天前
已完结
Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet
29天前
已完结
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