Lv11
50 积分 2024-12-17 加入
Effects of processing on the phytochemical composition of protein-rich plant-based foods
10小时前
已完结
Molecular mechanism of IgE-mediated FcεRI activation
1个月前
已完结
Optimizing protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis for cardiovascular health benefits
1个月前
已完结
Lactobacillus complex fermentation of whey protein to reduce foodborne allergy symptoms in mice
1个月前
已完结
Gastrointestinal fate of food allergens and its relationship with allergenicity
1个月前
已完结
Food Allergy in Adults
1个月前
已完结
Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value
1个月前
已完结
A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins
1个月前
已完结
High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
1个月前
已完结
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment
1个月前
已完结
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