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216 积分 2024-03-10 加入
Morphology, Formation Kinetics and Core Composition of Pea and Soy 7S and 11S Globulin Amyloid Fibrils
6天前
已完结
Ultrasound and enzymolysis pretreatment induce pea protein to form new fibrils for efficient delivery of astaxanthin
7个月前
已完结
Oat protein nanofibrils as a plant-based solution for iron fortification
8个月前
已完结
Degradation pathways of amino acids during thermal utilization of biomass: a review
8个月前
已完结
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
10个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
10个月前
已完结
Ultrasound and enzymolysis pretreatment induce pea protein to form new fibrils for efficient delivery of astaxanthin
11个月前
已完结
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
11个月前
已完结
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?
11个月前
已完结
Multifunctional performance of chitosan/soy protein isolation-based films impregnated carbon dots/anthocyanin derived from purple hull pistachio for tracking and extending the shelf life of fish
1年前
已完结
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