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294 积分 2025-01-16 加入
Complexation with Ionic Polysaccharides Mitigates pH-Dependent Degradation of Soy Protein Fibril Structure and Functionality
1个月前
已完结
Review: The promise and limits for enhancing sulfur-containing amino acid content of soybean seed
1个月前
已完结
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
1个月前
已完结
The effect of different varieties of soybean and calcium ion concentration on the quality of tofu
1个月前
已完结
Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
1个月前
已完结
Studies on Amino Acid Contents of Processed Soybean: Part X. The Influence of Added Sugars on the Heat Destruction of the Basic and Sulphur Containing Amino Acids in Soybean Products
1个月前
已完结
Predicting Protein Surface Property with its Surface Hydrophobicity
1个月前
已完结
Preprocessing methods for near‐infrared spectrum calibration
3个月前
已完结
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties o
5个月前
已完结
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