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100 积分 2025-10-16 加入
Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes
2个月前
已完结
Alkaline-heat induced the conformationally flexible regions of soy protein and their effect on subunit aggregation
2个月前
已完结
Mechanistic insights into the effects of controlled enzymatic hydrolysis on the binding behaviors between soy protein isolate and off-flavor compounds
2个月前
已完结
Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios
2个月前
已完结
Analysis of structural, functional properties and interaction mechanism of soy protein gel induced by high-performance microbial transglutaminase
2个月前
已完结
Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles
3个月前
已完结
Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein
3个月前
已完结
Multi-modification of food protein: Design, structural transformation, and functional application
3个月前
已完结
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities
3个月前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
5个月前
已完结
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