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160 积分 2024-06-27 加入
A comparative study on protein digestion of four different soy beverages: Effects of composition, microstructure, and protein digestibility evaluation method
2天前
已完结
Phaseolus vulgaris lectins: A systematic review of characteristics and health implications
2个月前
已完结
A comprehensive review of kidney bean proteins: extraction, composition, techno-functional properties, and emerging food applications
3个月前
已完结
Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas)
6个月前
已完结
Trypsin Inhibitor Assay: Expressing, Calculating, and Standardizing Inhibitor Activity in Absolute Amounts of Trypsin Inhibited or Trypsin Inhibitors
6个月前
已完结
Functional, bioactive, biochemical, and physicochemical properties of the Dolichos lablab bean
7个月前
已完结
Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins
8个月前
已完结
Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content
8个月前
已完结
ALBUMINS FROM THE BEAN PHASEOLUS VULGARIS: EFFECTS OF HEAT TREATMENT
8个月前
已完结
Factors affecting the in vitro protein digestibility of chickpea albumins
8个月前
已完结
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