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50 积分 2024-11-19 加入
Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb
1个月前
已完结
Constitutes, biofunctions and preparations of walnut polyphenols: a review
1个月前
已完结
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions
3个月前
已关闭
Advancing protein hydrolysis and phytosterol encapsulation: Emerging trends and innovations in protein-based microencapsulation techniques – A comprehensive review
4个月前
已完结
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
4个月前
已完结
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
4个月前
已完结
A novel ACE inhibitory peptide from Douchi hydrolysate: Stability, inhibition mechanism, and antihypertensive potential in spontaneously hypertensive rats
5个月前
已完结
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