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46 积分 2024-06-02 加入
Effect of saccharide chain length on glycosylation, structural and functional properties of macadamia protein isolate
2天前
已完结
Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder
10天前
已完结
Influence of salt concentration on Kimchi cabbage mass transfer kinetics and textural and microstructural properties during osmotic dehydration
26天前
已完结
Effects of salts on the freeze–thaw stability, gel strength and rheological properties of potato starch
28天前
已完结
Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter
28天前
已完结
Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery
1个月前
已完结
Enzyme-glycosylated ovalbumin/chitosan oligosaccharide nanoparticles: Simulation of in vitro digestion for the targeted release of vitamin D3 and application for encapsulation in beverages
1个月前
已完结
What do we really understand about wheat gluten structure and functionality?
2个月前
已完结
Molecular basis of processing wheat gluten toward biobased materials
2个月前
已完结
Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties
2个月前
已完结
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