Lv51
1120 积分 2025-09-25 加入
Thermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starch
1个月前
已完结
Early-life colonization by aromatic-lactate-producing bifidobacteria lowers the risk of allergic sensitization
1个月前
已完结
One‐bite‐sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people
1个月前
已完结
Effects of Continuous Dielectric Barrier Discharge Cold Plasma on Fava Bean Protein Isolate Functionality and 3D Printability
1个月前
已完结
Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels
1个月前
已完结
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology
2个月前
已完结
Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment
2个月前
已完结
Impact of cold plasma-assisted Non-thermal deamidation and glycosylation on the construction of sugar derivative-zein conjugates for enhancing pickering foam stability: Technical principles and molecular interactions
2个月前
已完结
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
2个月前
已完结
Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review
2个月前
已完结
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