Lv3
358 积分 2025-10-09 加入
Unlocking the valorization potential of rapeseed meal using green technologies towards sustainable circular economy: A review
2个月前
已完结
Enzyme‐catalyzed acylation improves gel properties of rapeseed protein isolate
2个月前
已完结
Zinc-chlorogenic acid network-induced tomato seed protein gels: Fabrication, characterization, and application in a plant-based food
3个月前
已完结
Mechanisms of transglutaminase-induced crosslinking in hybrid surimi/plant protein gels: A focus on mechanical properties and microstructure
3个月前
已完结
Enhancement of gel properties of soy protein isolate by Polygonatum odoratum polysaccharide: Insight into aggregation, conformation, and interaction
3个月前
已完结
Synergistic modification of soy protein isolate gel properties by resonance acoustic mixing and konjac glucomannan: Insight into structural regulation and functional enhancement
3个月前
已关闭
Dual regulatory strategy for improving the textural properties of mung bean protein isolate gels: Synergistic effects of Naematelia aurantialba polysaccharides and microbial transglutaminase
3个月前
已完结
Mechanism of lemon peel pectin as the emerging gel regulator on pea protein isolate gels induced by microbial transglutaminase: Development of functional food
3个月前
已完结
Mechanism of lemon peel pectin as the emerging gel regulator on pea protein isolate gels induced by microbial transglutaminase: Development of functional food
3个月前
已完结
Effect of pea milk preparation on the quality of non-dairy yoghurts
4个月前
已完结
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