Lv31
278 积分 2024-10-08 加入
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
5小时前
待确认
Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances
28天前
已完结
Three-dimensional porous fibrous structural morphology changes of high-moisture extruded soy protein under the effect of moisture content
29天前
已完结
Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach
29天前
已完结
In vitro multifunctionality of phlorotannin extracts from edible Fucus species on targets underpinning neurodegeneration
29天前
已完结
Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability
1个月前
已完结
Multivariate analysis of structural and functional properties of soluble dietary fiber from corn bran using different modification methods
1个月前
已完结
The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments
1个月前
已完结
Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatment
1个月前
已完结
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
1个月前
已完结
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