Lv21
152 积分 2025-06-25 加入
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications
26天前
已完结
Microbial metal physiology: ions to ecosystems
27天前
已完结
In vitro fermentation of legume cells and components: Effects of cell encapsulation and starch/protein interactions
27天前
已完结
Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)
27天前
已完结
Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation
27天前
已完结
Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties
27天前
已完结
A fungal lectin that reinforces the cell wall to enhance fermentation
27天前
已完结
Effects of the non-covalent interactions between polyphenols and proteins on the formations of the heterocyclic amines in dry heated soybean protein isolate
28天前
已完结
Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches
1个月前
已完结
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives
1个月前
已完结
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