Lv62
1880 积分 2025-10-31 加入
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
1个月前
已完结
Structure and functional properties of sunflower seed protein as affected by enzymatic hydrolysis combined with macroporous resin adsorption decolorization
2个月前
已完结
Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility
2个月前
已完结
Structural and functional properties of proteins isolated from four species of microalgae and their application in air-water interface stabilization
2个月前
已完结
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
2个月前
已完结
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
3个月前
已完结
Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk
3个月前
已完结
Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus
3个月前
已完结
A novel polysaccharide from Boletus edulis: Extraction, purification, characterization and immunologic activity
3个月前
已完结
Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds
3个月前
已完结
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