Lv6
1950 积分 2025-09-20 加入
Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation
1天前
求助中
Current insights into heat treatment for improving functionalities of soy protein: A review
2天前
已完结
Effect of saccharide structure on pea protein glycosylation and functionality
2天前
已完结
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
6天前
已完结
Flaxseed (Linum usitatissimum L.) polysaccharides and oligosaccharides: Structure, extraction, biological properties and industrial applications
7天前
已完结
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
13天前
已完结
Metabonomics and Transcriptomic Analysis of Free Fatty Acid Synthesis in Seedless and Tenera Oil Palm
13天前
已完结
Sesame Seed Meal as a Sustainable Source of High‐Quality Plant‐Based Proteins: Delineating Recent Advances in the Preparation, Composition, Techno‐Functionalities, and Food Industry Applications
14天前
已完结
Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein
14天前
已完结
The structural characterization, functional properties and interface performance of sesame proteins from different cultivars
14天前
已完结
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