Lv2
120 积分 2025-02-28 加入
Enzymatic modification of oat protein concentrate with trans- and protein-glutaminase for increased fibrous structure formation during high-moisture extrusion processing
5天前
已完结
Protein Distribution in the Oat (Avena sterilis L.) Kernel1
6天前
已完结
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications
6天前
已完结
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities
8天前
已完结
Complex formation in aqueous medium of partially hydrolysed oat cereal proteins with sodium stearoyl-2 lactylate (SSL) lipid surfactant and implications for bile acids activity
8天前
已完结
Oat protein isolate-Pleurotus ostreatus β-glucan conjugate nanoparticles bound to β-carotene effectively alleviate immunosuppression by regulating gut microbiota
8天前
已完结
Impact of processing and storage on protein digestibility and bioavailability of legumes
9天前
已完结
Formation of Protein–Birnessite Complex: XRD, FTIR, and AFM Analysis
12天前
已完结
Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
15天前
已完结
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