Lv11
14 积分 2024-01-02 加入
Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate
2小时前
已完结
Structure, antioxidant properties and AGEs (advanced glycation end products) formation of modified wheat gluten protein after enzymatic hydrolysis and Maillard reaction
2小时前
已完结
Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein
4天前
已完结
Improving solubility of rice protein powder by modifying its physicochemical properties by ultrasound-assisted protein-glutaminase
4天前
已完结
Germination and ultrafiltration modify the composition and functional properties of hemp seed protein isolates
4天前
已完结
pH-shift extraction followed by microwave and ultrasound modified functional properties of mustard meal protein
4天前
已完结
Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property
24天前
已完结
The structure, antioxidant and antibacterial properties of thiol-modified soy protein isolate induced by allicin
24天前
已完结
Effect of combined enzyme and ultrasound treatment on the structure and gel properties of soy protein isolate: A comparative study of alkaline protease and pepsin
1个月前
已完结
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
1个月前
已完结
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