Lv32
230 积分 2022-10-05 加入
Effect of the Extraction Temperature on the Physicochemical, Functional and In Vitro Protein Digestibility of Cherimoya (Annona cherimola Mill.) Seed Composite
15天前
已完结
Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry
15天前
已完结
Effect of Enzyme‐Assisted Extraction on Structural and Functional Properties of Palm Kernel Protein
15天前
已完结
Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
28天前
已完结
Food proteins: A review on their emulsifying properties using a structure–function approach
28天前
已完结
Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars
1个月前
已完结
Physicochemical state and in vitro digestibility of heat treated water-soluble protein from Pacific oyster (Crassostrea gigas)
1个月前
已完结
Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins
1个月前
已完结
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum
1个月前
已完结
Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate
1个月前
已完结
皖公网安备34019202002308
