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Structural modifications induced by high pressure homogenization under acidic and alkaline conditions improve the functionality of pequi almond (Caryocar brasiliense Camb.) proteins
13分钟前
已完结
Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water)
1小时前
已完结
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
1小时前
已完结
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks
1小时前
已完结
Development and Satiety Effect of a High‐Protein Plant‐Based Beverage From Cashew Nut ( Anacardium occidentale L.) Byproducts: A Crossover Randomized Trial
6天前
已完结
Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry
6天前
已完结
Effect of thermal and high-pressure processing on the quality and shelf life of coconut-cashew nut milk beverage
6天前
已完结
Genotype-Driven Proteomic Diversity in Macadamia Nuts: Implications for Allergenicity, Nutritional Quality, and Breeding Strategies
9天前
已完结
Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach
1个月前
已完结
Sinapic acid derivatives in microwave-pretreated rapeseeds and minor components in oils
1个月前
已完结
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