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80 积分 2025-09-25 加入
Research Progress in Nutritional Components, Biological Activity, and Processing and Utilization of Chenopodium quinoa Willd
1个月前
已完结
EGCG-WPH nanoemulsion-filled myofibrillar proteins whipping gels: improved physicochemical and freeze-thaw stability
2个月前
已关闭
Preparation, characterization and calcium release evaluation in vitro of casein phosphopeptides-soluble dietary fibers copolymers as calcium delivery system
3个月前
已完结
Preparation, In vitro evaluation of calcium transport, and chelation mechanism of rice bran peptide-calcium chelate
3个月前
已完结
Chicken sternum cartilage protein-chelated calcium: enhance bone density in vivo and in vitro, with insights into chelation mechanism
3个月前
已完结
Walnut peptides-calcium chelate: fabrication, characterization and calcium release rate evaluation
4个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
4个月前
已完结
Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion
4个月前
已完结
Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid
5个月前
已完结
Preparation of oat metal ion chelating peptides via froth floatation: Efficacy, molecular characteristics, and their anti-browning effects
5个月前
已完结
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