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36 积分 2025-11-26 加入
Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates
7天前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
22天前
已完结
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
23天前
已完结
CelluMOFs: Green, Facile, and Flexible Metal‐Organic Frameworks for Versatile Applications
28天前
已完结
Encapsulation in cyclodextrins to widen the applications of essential oils
1个月前
已完结
Binding of aroma compounds with legumin. I. Binding of hexyl acetate with 11S globulin depending on the protein molecular state in aqueous medium
1个月前
已完结
Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate
1个月前
已完结
Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model
2个月前
已完结
Encapsulation of functional ingredients in lipidic nanocarriers and antimicrobial applications: a review
2个月前
已完结
Mitigating Off-Flavors of Plant-Based Proteins
2个月前
已完结
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