Lv5
1390 积分 2025-02-28 加入
Enzymatic hydrolysis by Alcalase of red bean protein to develop corn starch/red bean protein hydrolysate complex for reduced glycemic response in vitro
26天前
已完结
Study on New Probiotic Beverage of Germinated Highland Barley
29天前
已完结
The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs
4个月前
已完结
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
4个月前
已完结
The improvement and mechanism of gelation properties of mung bean protein treated by ultrasound
4个月前
已完结
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
4个月前
已完结
Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel
4个月前
已完结
Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs
5个月前
已完结
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
5个月前
已完结
Bespoke plant glycoconjugates for gut microbiota–mediated drug targeting
7个月前
已完结
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