Lv61
2310 积分 2021-05-15 加入
Functional properties and simulated digestion studies of Spirulina protein as a future food
4小时前
求助中
Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein
6天前
已完结
Evaluation of protein quantity and protein nutritional quality of protein bars with different protein sources
6天前
已完结
Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein
6天前
已完结
Dietary polyphenol impact on gut health and microbiota
1个月前
已完结
Polyphenolic bioactives as an emerging group of nutraceuticals for promotion of gut health: A review
1个月前
已完结
Polyphenol-based microencapsulation: Revolutionizing probiotic delivery and gut health
1个月前
已完结
From lab to table: Recent advances in the application of sodium alginate-based hydrogel beads in the food industry
1个月前
已完结
Fabrication and sustained release behavior of Zanthoxylum bungeanum maxim. essential oil Pickering emulsion stabilized by chayote tuber starch-zein composite nanoparticles
1个月前
已关闭
Strategy to enhance the texture, anti-aging property, and rheological property of starch gel: Blending of glutinous rice starch with hydroxypropyl starch
1个月前
已完结
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