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水稻球蛋白与大豆蛋白的结构与凝胶性能研究：基于 pH 循环技术的水稻球蛋白与大豆蛋白共组装结构的构建
8分钟前
待确认
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
13分钟前
已完结
用于食品添加剂和肥料的极端微生物酶
28天前
已完结
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
1个月前
已完结
Effect of protease hydrolysis on the structure of acidic heating-induced soy protein amyloid fibrils
1个月前
已完结
A comparative study on the protein digestion of four different soy beverages: effects of the composition, microstructure, and protein digestibility evaluation method
1个月前
已完结
Relationships between protein composition and texture of tofu made from soybeans grown in three locations
1个月前
已关闭
Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application
1个月前
已完结
Soy Protein-Based Wound Dressings: A Review of Their Preparation, Properties, and Perspectives
1个月前
已完结
Opportunities and Challenges of Soy Proteins with Different Processing Applications
1个月前
已关闭
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