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58 积分 2023-07-15 加入
Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review
1个月前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
1年前
已完结
Composition, formation mechanism, and removal method of off‐odor in soymilk products
2年前
已完结
Current perspectives on the anti-inflammatory potential of fermented soy foods
2年前
已完结
Impact of fermented cow milk versus soy milk supplemented with water- soluble curcumin on inhibition of Ehrlich ascites carcinoma in female Swiss mice
2年前
已完结
Fabrication and biomedical applications of Arabinoxylan, Pectin, Chitosan, soy protein, and silk fibroin hydrogels via laccase - Ferulic acid redox chemistry
2年前
已完结
Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research
2年前
已完结
Soy protein isolates: A review of their composition, aggregation, and gelation
2年前
已完结
The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties
2年前
已完结
Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel
2年前
已完结
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