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38 积分 2024-08-27 加入
Integrating Metabolomics and Transcriptomics to Analyse and Reveal the Regulatory Mechanisms of Mung Bean Polyphenols on Intestinal Cell Damage Under Different Heat Stress Temperatures
9小时前
待确认
Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties
8天前
已完结
Particle formation and gelation of soymilk: Effect of heat
16天前
已完结
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
18天前
已完结
Effects of soybean endogenous enzyme hydrolysis on the quality of soymilk after blanching
18天前
已完结
Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils
19天前
已完结
From an oil with “antifoaming” properties to stabilization for foam: A novel approach for establishing a long-term stable foam system
21天前
已完结
Balancing oil and protein content: antifoam regimes of foamed protein-based emulsions
21天前
已完结
Super liquid repellent surfaces for anti-foaming and froth management
21天前
已完结
Ozone treatment increase the whiteness of soy protein isolate through the degradation of isoflavone
1个月前
已完结
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