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28 积分 2020-06-22 加入
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
25天前
已完结
Study on the effect of heat treatment process on the quality characteristics of soybean-Citri Reticulatae Pericarpium (CRP) based yogurt and related mechanisms
1个月前
已完结
Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk
1个月前
已完结
Effects of enzymatic modification on the stability of cashew-based milk
1个月前
已完结
Structural modifications induced by high pressure homogenization under acidic and alkaline conditions improve the functionality of pequi almond (Caryocar brasiliense Camb.) proteins
1个月前
已完结
Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water)
1个月前
已完结
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
1个月前
已完结
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks
1个月前
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
1个月前
已完结
Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry
1个月前
已完结
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