Lv41
620 积分 2025-12-23 加入
Effect of saccharide structure on pea protein glycosylation and functionality
8小时前
待确认
Glycosylation engineering in protein modification: Mechanistic insights, food applications, and potential health risks
20天前
已关闭
Pea protein isolate-wheat bran arabinoxylan glycated complex improves the physical stability and bioaccessibility of O/W emulsion
1个月前
已关闭
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality
1个月前
已完结
Effect of oat antifreeze protein on the depolymerization of frozen-thaw glutenin macropolymer
1个月前
已关闭
The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels
3个月前
已完结
Effects of plant polysaccharides on gluten proteins, dough, and flour products
4个月前
已完结
Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan
4个月前
已完结
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