Lv11
30 积分 2026-08-13 加入
Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils
4小时前
已完结
Tuning the network structure and performance of pea protein–polysaccharide composite emulsion gels as bulk solid fat mimetics: Impact of biopolymer ratio
4小时前
已完结
Crosslinking Soy Protein: Mechanisms, Functional Modification, Applications in Food, and Future Directions
5小时前
已完结
Plant Protein–Polyphenol Interactions in Functional Food Systems: Processing Stability, Digestive Fate, and Antioxidant Performance in Food Matrices
10天前
已完结
Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides
1个月前
已完结
Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides
1个月前
已完结
Mechanistic insights into flavor characteristics in fermented green plum wine regulated by plant protein peptides
1个月前
已完结
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