Lv11
20 积分 2024-06-27 加入
Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins
3小时前
待确认
Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content
3小时前
已完结
ALBUMINS FROM THE BEAN PHASEOLUS VULGARIS: EFFECTS OF HEAT TREATMENT
7天前
已完结
Factors affecting the in vitro protein digestibility of chickpea albumins
7天前
已完结
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
19天前
已完结
Current insights into protein solubility: A review of its importance for alternative proteins
1年前
已完结
Modification methods and applications of egg protein gel properties: A review
1年前
已完结
Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics
1年前
已完结
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate
1年前
已完结
Albumin: Source, preparation, determination, applications, and prospects
1年前
已完结
皖公网安备34019202002308
