Lv1
76 积分 2024-11-06 加入
Review: Soya protein products‐their processing, functionality, and application aspects
20小时前
已完结
Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites
3天前
已完结
Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type
3天前
已完结
BitterMasS: Predicting Bitterness from Mass Spectra
4个月前
已完结
Milk: A Natural Guardian for the Gut Barrier
4个月前
已完结
Food-Oral Processing: Current Progress, Future Directions, and Challenges
4个月前
已完结
Influence of Sodium Chloride on Human Bitter Taste Receptor Responses
4个月前
已完结
Investigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system
4个月前
已完结
In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps
4个月前
已完结
Comparison analysis of bioactive metabolites in soybean, pea, mung bean, and common beans: reveal the potential variations of their antioxidant property
4个月前
已完结
皖公网安备34019202002308
