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40 积分 2024-11-18 加入
Soy protein-based protein composite system: gelation, application, and challenges—a review
5小时前
待确认
Current insights into heat treatment for improving functionalities of soy protein: A review
17小时前
已完结
π-π stacking interactions in tryptophan-lumiflavin-tyrosine: a structural model for riboflavin insertion into riboflavin-binding protein
1个月前
已完结
Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase
1个月前
已完结
Recent advances in nutraceutical delivery systems constructed by protein–polysaccharide complexes: A systematic review
1个月前
已完结
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels
1个月前
已完结
Fabrication of composite gels based on soy protein isolate and κ‐carrageenan and delivery of riboflavin: insights into microstructure, gel properties and digestive characteristics
2个月前
已完结
Recent advance in modification strategies and applications of soy protein gel properties
2个月前
已完结
Soy protein-based protein composite system: gelation, application, and challenges—a review
2个月前
已完结
Current insights into heat treatment for improving functionalities of soy protein: A review
2个月前
已完结
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