Lv1
10 积分 2025-11-23 加入
Simultaneous enhancement of flavor and antioxidant activity in soy protein via Weak-Base synchronized membrane separation: Integrated proteomic and in vitro evaluation
3个月前
已完结
Alkaline Extraction‐Synchronous Ultrafiltration: A Green and Efficient Strategy for Preparing Oilseed Protein Isolate
3个月前
已完结
Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A review
6个月前
已完结
Study of starch molecular structure–property relations provides new insight into slowly digested rice development
6个月前
已完结
Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity
6个月前
已关闭
Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch
6个月前
已完结
Flavor perception in the oral processing of mixed grain foods: Flavor release and AI
6个月前
已完结
Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels
6个月前
已完结
Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins
6个月前
已完结
Improving the quality of steamed rice bread using micro-cellulose as fillers: Effect of particle size
6个月前
已完结
皖公网安备34019202002308
