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10 积分 2024-05-05 加入
Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH
6小时前
待确认
Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil
1个月前
已完结
Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
3个月前
已完结
Composition and structural characterization of peanut crude oil bodies extracted by aqueous enzymatic method
3个月前
已完结
Impact of processing on the oxidative stability of oil bodies
3个月前
已完结
Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties
4个月前
已完结
Aqueous enzymatic extraction: A green, environmentally friendly and sustainable oil extraction technology
5个月前
已完结
Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols
5个月前
已完结
Effects of the polypeptide from peanut meal mixed fermentation on lipid metabolism and intestinal flora of hyperlipidemic mice
5个月前
已完结
Developing multifunctional and environmental-friendly hot-pressed peanut meal protein adhesive based on peanut waste
5个月前
已完结
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