Lv1
10 积分 2025-09-22 加入
Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products
22天前
已完结
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
27天前
已完结
Improving the functionality and bioactivity of potato protein via PEG-sugar deep eutectic solvent extraction: Hydrogen bond regulation and mechanistic insights
27天前
已完结
Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties
28天前
已完结
The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue
28天前
已完结
Potato peels as sources of functional compounds for the food industry: A review
1个月前
已完结
Valorization of by-products Derived from Onions and Potato: Extraction Optimization, Metabolic Profile, Outstanding Bioactivities, and Industrial Applications
1个月前
已完结
Identification and Recovery of Valuable Bioactive Compounds from Potato Peels: A Comprehensive Review
1个月前
已完结
Emerging Processing Technologies for the Recovery of Valuable Bioactive Compounds from Potato Peels
1个月前
已完结
A Comparative Study on Total Anthocyanin Content, Composition of Anthocyanidin, Total Phenolic Content and Antioxidant Activity of Pigmented Potato Peel and Flesh
1个月前
已完结
皖公网安备34019202002308
