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Insights into formation, detection and removal of the beany flavor in soybean protein
1天前
已完结
Characteristic flavor compounds in soy protein isolate and their correlation with sensory attributes
1天前
已完结
Insights into formation, detection and removal of the beany flavor in soybean protein
1天前
已完结
Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
1天前
已完结
Fabrication and characterization of succinylated and glycosylated soy protein isolate and its self-assembled nanogel
1天前
已关闭
Fabrication and characterization of succinylated and glycosylated soy protein isolate and its self-assembled nanogel
1天前
已关闭
Interaction mechanism of soy protein isolate with aldehyde flavor compounds: Differences in carbon chain length and unsaturation
1天前
已完结
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties
3天前
已完结
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
3天前
已完结
Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis
5天前
已完结
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