Lv7
4690 积分 2022-05-12 加入
Regulatory mechanisms of differently hydrolyzed yeast protein products on the multi-scale structure, rheological properties, and in vitro digestibility of rice starch
27天前
已完结
The highland barley starch from three-colored in the Tibetan Plateau, China: Comparison of structural, physicochemical properties, and in vitro digestibility
27天前
已完结
Composite structure, physicochemical properties, and in vitro digestibility of an ultra-high pressure-induced acetylated chickpea starch-soy protein isolate complex
27天前
已完结
Characterization and emulsifying properties of Cyperus esculentus polysaccharides
27天前
已完结
Effects of different exogenous proteins on rice starch retrogradation behavior and their potential mechanisms
2个月前
已完结
Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties
2个月前
已完结
Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein
2个月前
已完结
Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein
2个月前
已关闭
Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein
2个月前
已完结
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