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30 积分 2024-10-10 加入
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
1个月前
已完结
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
2个月前
已完结
Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative
2个月前
已完结
Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk
2个月前
已完结
Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk
2个月前
已完结
Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions
2个月前
已完结
The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean
3个月前
已完结
Surmounting the off-flavor challenge in plant-based foods
3个月前
已完结
Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health
3个月前
已完结
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