Lv1
18 积分 2023-10-21 加入
Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
1个月前
已完结
Physicochemical properties and antioxidant activity of enzymatic hydrolysed chickpea (Cicer arietinum L.) protein as influence by alcalase and papain enzyme
1个月前
已完结
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties
1个月前
已完结
Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective
1个月前
已完结
Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin
1个月前
已完结
Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis
2个月前
已完结
Umami-enhancing effect of Agaricus bisporus- pork bone stocks based on the EUC value and sensory evaluation
2个月前
已完结
Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus
2个月前
已完结
A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments
2个月前
已完结
Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose
3个月前
已完结
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