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80 积分 2025-02-25 加入
Assessment of Antioxidant Functions of Food Using Electron Paramagnetic Resonance Spectrometry: Verification Using Vinegar Samples
1个月前
已完结
Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments
1个月前
已完结
Self-Assembly of a β-Sheet Protein Governed by Relief of Electrostatic Repulsion Relative to van der Waals Attraction
4个月前
已完结
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
8个月前
已完结
Recent advances in pulse protein conjugation and complexation with polyphenols: an emerging approach to improve protein functionality and health benefits
8个月前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
8个月前
已完结
Current insights into heat treatment for improving functionalities of soy protein: A review
8个月前
已完结
Innovation in lignocellulosics dewatering and drying for energy sustainability and enhanced utilization of forestry, agriculture, and marine resources - A review
11个月前
已关闭
Influence of surface and bulk characteristics of fine clay dispersions on the efficiency of pressure-driven electroosmotic dewatering
11个月前
已关闭
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