Lv7
5000 积分 2022-11-05 加入
Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins
16天前
已完结
Impact of Tea and Coffee Polyphenol Concentration on the Syneresis and Physicochemical Properties of Set Yogurt during Refrigerated Storage
26天前
已完结
Multifaceted functionality of l-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions
1个月前
已完结
Health‐promoting effect of tofus prepared with mung bean and soybean
1个月前
已完结
Lactic Acid Bacteria-Microbial Transglutaminase Synergy Drives Novel Gel Architecture in Plant-Based Peanut Tofu
1个月前
已完结
Analysis of Initial Aggregates of Soymilk Proteins Produced Under Different Coagulation Rate Conditions with Magnesium Chloride Addition
1个月前
已完结
Impact of Thermal Processing on Cashew Ana o 3: Multifaceted Insights into Structural Changes, IgE Binding Capacity, and In Vivo Allergenicity
1个月前
已完结
Protein Deamidation Reduced Digestive Resistance and Amyloid Antigenicity of Soy Proteins via Depolymerization
1个月前
已完结
Mechanistic Insights Into Transglutaminase Crosslinking Induced Thermal Stability Enhancement in Ambient‐Temperature Solidified Goat Yogurt
1个月前
已完结
The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt
2个月前
已完结
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