Lv1
50 积分 2025-07-28 加入
Protein Basics: Animal and Vegetable Proteins in Food and Health
6个月前
已完结
Food proteins for health and nutrition
6个月前
已完结
Combined processing technologies: Promising approaches for reducing Allergenicity of food allergens
7个月前
已完结
Research progress in ultrasound and its assistance treatment to reduce food allergenicity: Mechanisms, influence factor, application and prospect
7个月前
已完结
Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges
7个月前
已完结
Polyphenol-mediated alterations in soybean protein allergenicity and function: a review of current research and future directions
7个月前
已完结
Green fusion proteins: An approach to sustainable nutrition blending plant and algae-based proteins for a circular food system
7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
7个月前
已完结
The prospect of mushroom as an alterative protein: From acquisition routes to nutritional quality, biological activity, application and beyond
7个月前
已完结
Plant-based protein: A multi-nutritional sustainable alternative to animal foods and their structure, functions, and relationship: A review
7个月前
已完结
皖公网安备34019202002308
