Lv31
240 积分 2025-09-15 加入
Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion
2天前
已完结
Comparative evaluation of antioxidant activity and protein digestion of plant-based milk from different sources under dynamic in vitro digestion models
5天前
已完结
Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes
5天前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
1个月前
已关闭
Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation
2个月前
已完结
Natural polysaccharides mediated "low-molecular-bridging" network in fermented soybean protein gels: Interaction, microstructure, and rheological properties
2个月前
已完结
Natural polysaccharides mediated "low-molecular-bridging" network in fermented soybean protein gels: Interaction, microstructure, and rheological properties
3个月前
已完结
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
3个月前
已完结
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
3个月前
已完结
Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex
4个月前
已完结
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