Lv54
914 积分 2025-10-13 加入
Fabrication, properties and applications of soy-protein-based materials: A review
23天前
已完结
Study on the optimization of enzyme-assisted cold isostatic pressure treatment of soybean meal for efficient fermentation
24天前
已完结
Tofu products: A review of their raw materials, processing conditions, and packaging
27天前
已完结
Yeasts and molds in fermented food production: an ancient bioprocess
1个月前
已完结
Enhancement of chickpea protein functionalities through higher-intensity pulsed electric field: Insights into protein aggregations and structural changes
1个月前
已完结
Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products
2个月前
已完结
Preparation of soybean protein isolate-lactose glycation conjugate gels: synergistic mechanism of cold plasma treatment and lactose glycosylation
2个月前
已完结
A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties
2个月前
已完结
Effect of ohmic heating-assisted glycation reaction on the properties of soybean protein isolate-chitosan complexes
2个月前
已完结
In vitro glycation and antigenicity of soy proteins
2个月前
已完结
皖公网安备34019202002308
