Lv11
20 积分 2025-10-16 加入
Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins
9小时前
已完结
Review for "Functional and structural characterization of legume protein derivatives for advanced plant-based food applications"
10小时前
求助中
Quartz crystal microbalance investigation of the structure of adsorbed soybean oil and methyl oleate onto steel surface
1个月前
已完结
Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate
2个月前
已完结
Metal–Phenolic Network Covering on Zein Nanoparticles as a Regulator on the Oil/Water Interface
2个月前
已完结
Pulse proteins: secondary structure, functionality and applications
5个月前
已完结
Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions
8个月前
已完结
Pulse proteins: secondary structure, functionality and applications
8个月前
已完结
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products
8个月前
已完结
Adsorption at Liquid Interfaces Induces Amyloid Fibril Bending and Ring Formation
8个月前
已完结
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