Lv11
42 积分 2024-11-07 加入
Fabrication, characterization, and application of soluble oat-soybean protein and oat-pea protein composites prepared using an alkaline-thermal treatment
4天前
已完结
Application of mannitol and kale protein extract in the development of Sung Yod rice bread and its stability during storage
1个月前
已完结
Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products
1个月前
已完结
Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review
1个月前
已完结
Potato protein as an emerging high-quality: source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein
1个月前
已完结
Rice proteins: A review of their extraction, modification techniques and applications
1个月前
已完结
Cereal-Based Proteins: Bridging Health, Sustainability, and Future Innovations for Food Industries
1个月前
已完结
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications
1个月前
已完结
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages
1个月前
已完结
Algae as a potential source of protein: A review on cultivation, harvesting, extraction, and applications
1个月前
已完结
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