Lv31
308 积分 2024-10-16 加入
Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt
28天前
已完结
Consumer readiness for green consumption: The role of green awareness as a moderator of the relationship between green attitudes and purchase intentions
29天前
已完结
Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein
2个月前
已完结
Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt
4个月前
已完结
Pea and rice proteins with gellan gum and monovalent salts for the development of plant-based gels for food applications
4个月前
已完结
Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt
4个月前
已完结
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
4个月前
已完结
A facile strategy for fabricating structural rice-pea binary protein-based gel: Characterization and formation mechanism
4个月前
已完结
Characterization of the physiochemical properties, microstructure, and molecular interactions of a novel rice-pea protein gel
4个月前
已完结
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
5个月前
已完结
皖公网安备34019202002308
