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36 积分 2024-10-10 加入
Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds
27天前
已完结
Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions
1个月前
已完结
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry
2个月前
已完结
Surmounting the off-flavor challenge in plant-based foods
3个月前
已完结
Enzymatic modification of plant proteins for improved functional and bioactive properties
3个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
5个月前
已完结
Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate
6个月前
已完结
Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses
6个月前
已完结
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
9个月前
已完结
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