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100 积分 2024-10-19 加入
An efficient method of improving essential oil retention and sustained release of chitosan films: Ultrasound-assisted preparation of chitosan composites with surface active chickpea proteins
2天前
已完结
Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle
15天前
已完结
Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches
15天前
已完结
Enhancing stability and flavor of mung bean-based milk through ultrasound treatment: Impacts on physical-chemical properties and protein structure
25天前
已完结
Impact of combined enzyme and ultrasound treatments on protein extraction from potato trimmings and soybean okara
25天前
已完结
Optimization of enzyme-ultrasound assisted extraction from mulberries anthocyanins based on response surface methodology and deep neural networks and analysis of in vitro antioxidant activities
25天前
已完结
Extraction of Bound Polyphenols from Elaeagnus angustifolia L. by Ultrasonic-Assisted Enzymatic Hydrolysis and Evaluation of Its Antioxidant Activity In Vitro
25天前
已完结
Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction
28天前
已完结
Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality
28天前
已完结
Physicochemical properties, structural characteristics and in vitro digestion of brown rice-pea protein isolate blend treated by microbial transglutaminase
1个月前
已完结
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