Lv2
120 积分 2025-07-20 加入
Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk
1个月前
已完结
Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes
1个月前
已完结
Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk
1个月前
已完结
Dynamic changes in metabolic compounds and their effects on flavor quality of Fuliang black tea and green tea during processing
1个月前
已完结
Surmounting the off-flavor challenge in plant-based foods
2个月前
已完结
Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel
2个月前
已关闭
Oat proteins: Review of extraction methods and techno-functionality for liquid and semi-solid applications
2个月前
已完结
Oat proteins: A perspective on functional properties
2个月前
已完结
Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization
2个月前
已完结
Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat
2个月前
已完结
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