Lv2
150 积分 2024-07-14 加入
Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies
9小时前
已完结
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
2个月前
已完结
Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu
3个月前
已完结
A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase
3个月前
已完结
Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity
3个月前
已完结
Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins
4个月前
已完结
Nutritional Evaluation of Almond Protein-Whey Protein Double System and Its Effect on Lipid Metabolism in HepG2 Cells
4个月前
已完结
Dietary protein intake in midlife in relation to healthy aging – results from the prospective Nurses’ Health Study cohort
4个月前
已完结
The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity
4个月前
已完结
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