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68 积分 2026-03-04 加入
Comparison of Protein Chemical and Physicochemical Properties of Rapeseed Cruciferin with Those of Soybean Glycinin
14天前
已完结
Biophenols and Antioxidant Properties of Australian Canola Meal
21天前
已完结
Proteins of Brassicaceae Oilseeds and their Potential as a Plant Protein Source
23天前
已完结
Fabrication of soybean protein-derived nanoparticles and their enhancement mechanism for lutein: An analysis of encapsulation, stability and interactions
26天前
已完结
Comparative structural, emulsifying, and biological properties of 2 major canola proteins, cruciferin and napin
28天前
已完结
Canola/rapeseed protein - nutritional value, functionality and food application: a review
1个月前
已完结
Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein
1个月前
已完结
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
3个月前
已完结
:Changes in conformation and quality of vegetable protein during high-moisture extrusion: A review
3个月前
已关闭
Sunflower proteins: overview of their physicochemical, structural and functional properties
3个月前
已完结
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