Lv41
440 积分 2023-07-26 加入
Current insights into heat treatment for improving functionalities of soy protein: A review
3小时前
待确认
Effect of Moisture Content during Dry-Heating on Selected Physicochemical and Functional Properties of Dried Egg White
1个月前
已完结
Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels
1个月前
已完结
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
1个月前
已完结
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
1个月前
已完结
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence
5个月前
已完结
The structure of egg yolk triglycerides
6个月前
已完结
Selective extraction of phospholipids from egg yolk
6个月前
已完结
Biological Activities of Egg Yolk Lipids: A Review
6个月前
已完结
A novel synthesis method of medium- and long-chain triglyceride lipids from rubber seed oil catalyzed by enzymatic interesterification and its metabolism mechanism
6个月前
已完结
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