Lv53
1370 积分 2024-10-20 加入
Engineering Soybean Matrix Structure: The Regulatory Role of Carbohydrate Architecture in Protein Assembly, Nutrient Fate, and Bioaccessibility
27天前
已完结
Seed composition and soymilk characteristics: a multivariate analysis
1个月前
已完结
Applications of Probiotics in Soy Milk Fermentation: Flavor Improvement, Texture Optimization, and Functional Component Transformation
1个月前
已完结
Heat-time-controlled chickpea protein aggregates: structure–function–digestibility interplay and Pickering emulsion performance
1个月前
已完结
Regulation of composite particle structure by soy isolate protein-citrus pectin mass ratio and its mechanism of influence on interfacial activity and stabilizing properties
1个月前
已完结
Innovative Processing Technologies as Structure-Engineering Tools for Soy Protein Hydrocolloids: A Mechanistic Review of Molecular Assembly, Interfacial Functionality, and Digestive Behavior
1个月前
已完结
Electrochemically induced gelation of soybean milk: Protein structure and tofu gel properties
1个月前
已完结
Innovative Processing Technologies as Structure-Engineering Tools for Soy Protein Hydrocolloids: A Mechanistic Review of Molecular Assembly, Interfacial Functionality, and Digestive Behavior
4个月前
已完结
A high proportion of A2 β-casein in β-casein impairs the gel properties of fermented milk by affecting protein aggregation following heat treatment
4个月前
已完结
Innovative Processing Technologies as Structure-Engineering Tools for Soy Protein Hydrocolloids: A Mechanistic Review of Molecular Assembly, Interfacial Functionality, and Digestive Behavior
4个月前
已完结
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