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52 积分 2025-10-27 加入
The Nutritional Composition, Functional Properties, and Food Application of Adlay ( Coix lacryma‐Jobi L.): A Comprehensive Review
1个月前
已完结
Difference in astringency of the main pea protein fractions
1个月前
已完结
Astringency of Whey Protein Drinks: Origin, Exercise‐Induced Modulation, and Strategies of Sensory Optimization
1个月前
已完结
Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry
1个月前
已完结
Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise
1个月前
已完结
Hypolipidemic activity and mechanisms of carboxymethyl pachymaran: Impact of the degree of substitution
1个月前
已完结
Surface adsorption and tribology properties of plant protein solutions with/without mucin
1个月前
已完结
Surface adsorption and tribology properties of plant protein solutions with/without mucin
1个月前
已完结
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods
1个月前
已完结
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods
1个月前
已完结
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