Lv41
544 积分 2024-11-02 加入
Ultrasound and enzymolysis pretreatment induce pea protein to form new fibrils for efficient delivery of astaxanthin
3小时前
已完结
Astaxanthin complexes of five plant protein fibrils: Aggregation behavior, interaction, and delivery properties
3小时前
已完结
Multifractal characterization of fried foods pore microstructure
15天前
已完结
Effects of the Order of Ingredient Addition on Meat Analog Formation
15天前
已完结
Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk
28天前
已完结
Natural sweeteners: Sources, extraction and current uses in foods and food industries
28天前
已完结
Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective
29天前
已完结
Food surface characterization by scanning electron microscopy and fractal analysis: A review
30天前
已完结
Recent advances in the formulation of gluten-free cereal-based products
30天前
已完结
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
30天前
已完结
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