Lv11
30 积分 2025-09-26 加入
Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization
6天前
已完结
Phenolic Fractions from Walnut Milk Residue: Antioxidant Activity and Cytotoxic Potential
8天前
已完结
Modulation of walnut protein solubility: effects of multiple modification treatments on walnut protein structure, physicochemical properties, and investigation of mechanisms
8天前
已完结
Modulation of walnut protein solubility: effects of multiple modification treatments on walnut protein structure, physicochemical properties, and investigation of mechanisms
8天前
已完结
Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts
8天前
已完结
Progress in the preparation, identification and biological activity of walnut peptides
9天前
已完结
Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages
9天前
已完结
Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts
10天前
已完结
Bioactive Peptides from Walnut Residue Protein
10天前
已完结
New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis
1个月前
已完结
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