Lv11
100 积分 2024-05-28 加入
Recent advances of high-intensity ultrasound on protein structure and quality: Allergenicity, physicochemical properties, functionality assessment and future perspective
6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
6个月前
已完结
Effects of various thermal processing methods on the gel properties of hulless barley β-glucan
11个月前
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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