Lv41
674 积分 2025-10-13 加入
Enhancement of chickpea protein functionalities through higher-intensity pulsed electric field: Insights into protein aggregations and structural changes
3天前
已完结
Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products
18天前
已完结
Preparation of soybean protein isolate-lactose glycation conjugate gels: synergistic mechanism of cold plasma treatment and lactose glycosylation
18天前
已完结
A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties
19天前
已完结
Effect of ohmic heating-assisted glycation reaction on the properties of soybean protein isolate-chitosan complexes
19天前
已完结
In vitro glycation and antigenicity of soy proteins
19天前
已完结
Effects of irradiation on the structure and properties of glycosylated soybean proteins
19天前
已完结
Isolation and identification of an α-glucosidase inhibitory peptide from extruded soybean protein and its hypoglycemic activity in T2DM mice
19天前
已完结
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
26天前
已完结
Recent advances in the applications of Bacillus subtilis in the fermentation of food: Improving product quality and enhancing biological activity
26天前
已完结
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