Lv5
810 积分 2023-06-28 加入
Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications
9天前
已完结
Recent advances in biopolymer-based hemostatic materials
2个月前
已完结
Control of ice crystal nucleation and growth during the food freezing process
2个月前
已完结
Determination of protease inhibitors, glycinin, and beta‐conglycinin in soybeans and their relationships
3个月前
已完结
Enhancing salt tolerance in soybeans through co-overexpression of bioactive peptides “Lunasin and Bowman-Birk Protease Inhibitor” and evaluating their antioxidant activity in vitro
4个月前
已完结
Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey
4个月前
已完结
Controlled release and stability enhancement of cinnamon essential oil in glutathione-modified soy protein particles: Its antimicrobial application for fresh-cut cantaloupe
1年前
已关闭
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