Lv4
660 积分 2022-10-23 加入
Effect of gallic acid on peanut protein sensitization after high moisture extrusion
1天前
待确认
Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise
16天前
已完结
Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise
16天前
已完结
A comparative study: Functional, thermal and digestive properties of cereal and leguminous proteins in ten crop varieties
17天前
已完结
Optimizing protein delivery rate from silk fibroin hydrogel using silk fibroin-mimetic peptides conjugation
1个月前
已完结
Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers
1个月前
已完结
Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review
1个月前
已完结
High-moisture extrusion of rice bran-peanut proteins: Changes in structural properties and antioxidant activity simulating gastrointestinal digestion
1个月前
已完结
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes
1个月前
已完结
Chitinase production by Trichoderma viride in submerged state fermentation
2个月前
已完结
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