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124 积分 2023-11-06 加入
Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes
2天前
已完结
Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
10天前
已完结
Thermosonication-induced structural changes and solution properties of mung bean protein
11天前
已完结
Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk
13天前
已完结
Fortification of Plant-based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An in Vitro Digestion Study
13天前
已关闭
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis
15天前
已完结
A pH shift approach to the improvement of interfacial properties of plant seed proteins
25天前
已完结
Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review
26天前
已完结
Solubilized Micellar Calcium Induced Low Methoxyl-Pectin Aggregation During Milk Acidification
2个月前
已完结
Passion fruit peel-derived low-methoxyl pectin: De-esterification methods and application as a fat substitute in set yogurt
2个月前
已完结
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