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100 积分 2024-05-28 加入
Plant Protein–Polyphenol Interactions in Functional Food Systems: Processing Stability, Digestive Fate, and Antioxidant Performance in Food Matrices
3分钟前
待确认
Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
3小时前
已完结
Recent advances of high-intensity ultrasound on protein structure and quality: Allergenicity, physicochemical properties, functionality assessment and future perspective
8个月前
已完结
A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends
8个月前
已完结
Effects of various thermal processing methods on the gel properties of hulless barley β-glucan
1年前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
1年前
已完结
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