Lv21
140 积分 2025-07-29 加入
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
1个月前
已完结
Cereal protein biofortification at the interface of nutrition, yield and sustainability
4个月前
已完结
Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges
4个月前
已完结
Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health
4个月前
已完结
Structural Factors That Determine the Amylolytic Properties of Starch–Lipid Complexes
6个月前
已完结
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure
7个月前
已完结
Rice protein: Emerging insights of extraction, structural characteristics, functionality, and application in the food industry
7个月前
已完结
Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins
8个月前
已完结
Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysates
8个月前
已完结
Insight into the binding mechanism between rice characteristic odor compounds and glutelin using multi-spectral and molecular dynamics simulation: Comparison of different functional groups
10个月前
已完结
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