Lv3
228 积分 2023-09-16 加入
Enhancement of in vitro cholesterol-lowering and anti-diabetic activities of gluten hydrolysate prepared using kiwifruit protease as affected by ultrasound and atmospheric cold plasma post-treatments
2个月前
已完结
Changes in the rheology and aggregation behavior of wheat glutenin and gliadin mediated by low-sodium salt
2个月前
已完结
Multifunctional Toona sinensis gum polysaccharide-based carbon dot-hydrogel composites for accelerated healing of infected wounds
3个月前
已完结
Food-grade TiO2 impairs intestinal mucus barrier via disrupting the gut microbiota-ILA-mucin sulfation axis: novel insights and dietary intervention strategies
3个月前
已关闭
Structural basis of the cryoprotective sol-gel transition in a Phyllanthus emblica L. polysaccharide fraction for frozen dough applications
3个月前
已完结
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid
3个月前
已完结
Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure
3个月前
已完结
Reducing Immunoreactivity of Gliadins and Coeliac-Toxic Peptides Using Peptidases from L. acidophilus 5e2 and A. niger
3个月前
已完结
Bovine Meat Proteins as Potential Precursors of Biologically Active Peptides - a Computational Study based on the BIOPEP Database
3个月前
已完结
Unraveling bitter peptides in wheat protein hydrolysates
3个月前
已完结
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