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90 积分 2024-09-15 加入
Analysis of the effect of Lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: using acid-induced soybean protein as the model
7个月前
已完结
Nanoparticles based on whey and soy proteins enhance the antioxidant activity of phenolic compound extract from Cantaloupe melon pulp flour (Cucumis melo L.)
7个月前
已完结
Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness
7个月前
已完结
Recent trends in co-encapsulation of probiotics with prebiotics and their applications in the food industry
8个月前
已完结
Trends in Food Science & Technology Probiotic-incorporated active packaging solutions for meat and meat products: a review of benefits and recent applications
8个月前
已完结
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications
8个月前
已关闭
Construction of scallop male gonad hydrolysates/soy protein isolates binary gels as potential dysphagia food: From nonlinear rheological properties to microstructure
9个月前
已完结
Soy protein isolate with higher solubility and improved gel properties when co‐assembled with walnut protein
11个月前
已完结
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