Lv3
240 积分 2025-09-17 加入
Screening of lactic acid bacteria with high γ-aminobutyric acid production and its application in banana juice
1个月前
已关闭
New applications of soybean residues in food development
4个月前
已完结
Changes in neurotensin signalling drive hedonic devaluation in obesity
5个月前
已完结
Soy whey and brewer’s spent grain hydrolysates wholly replace conventional medium for microalgae growth: Process performance and economic considerations
5个月前
已完结
Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
6个月前
已完结
Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
6个月前
已完结
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
6个月前
已完结
Recovery of perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) from water using foam fractionation with whey soy protein
6个月前
已完结
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
6个月前
已完结
Rheological and Tribological characteristics of soy-whey dual-protein gels with whey protein microparticle incorporation
6个月前
已完结
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