Lv3
310 积分 2025-09-19 加入
Adsorbent resin technology for flavour removal in canola protein isolate processing
2个月前
已完结
Unlocking protein and bioactive peptide recovery in relation to mushroom species and pulsed electric field treatment: proteomic and peptidomic insights via LC-TOF-MS/MS and SDS-PAGE following in vitro digestion
2个月前
已完结
Interaction between flavonoids and β-Lactoglobulin and their antioxidant capacity under the regulation of the number of phenolic hydroxyl groups
2个月前
已完结
Monitoring of protein oxidation, fat oxidation and flavor of Tan sheep during postmortem aging: formation and relationship
2个月前
已完结
Investigating the antibacterial mode of Limosilactobacillus reuteri LR08 regulated by soybean proteins and peptides
2个月前
已完结
Soybean oil bodies: A review on composition, properties, food applications, and future research aspects
2个月前
已完结
Effect of different enzyme pretreatment on the structure and stability of soybean oil body
2个月前
已完结
Ultrasound-assisted heat-induced gelation properties of potato protein – carboxymethyl chitosan complexes: modulation by pH and ionic strength
2个月前
已完结
Enzymatic extrusion processing of oat protein concentrates: Structural, functional, and nutritional properties
2个月前
已完结
Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry
3个月前
已完结
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