Lv5
1090 积分 2026-01-19 加入
Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality
2天前
已完结
Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms
2天前
已完结
Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins
2天前
已完结
Kernel amino acid composition and protein content of introgression lines from Zea mays ssp. mexicana into cultivated maize
2天前
已完结
Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein
3天前
已完结
High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity
3天前
已完结
Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate
3天前
已完结
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH
6天前
已完结
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
6天前
已完结
Manothermosonication, high-pressure homogenization, and their combinations with pH-shifting improve the techno-functionality and digestibility of hemp protein
8天前
已完结
皖公网安备34019202002308
