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20 积分 2023-11-10 加入
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
2个月前
已完结
Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk
5个月前
已完结
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products
5个月前
已完结
Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review
5个月前
已完结
Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties
5个月前
已完结
Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review
5个月前
已完结
The composition, extraction, functionality and applications of rice proteins: A review
5个月前
已完结
Rice proteins: A review of their extraction, modification techniques and applications
5个月前
已完结
Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination
5个月前
已完结
An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications
6个月前
已完结
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