Lv2
110 积分 2024-08-11 加入
Advances in the effect of the structure of high-moisture extruded plant-based meat on in vitro digestive properties
20天前
已关闭
Induction of beta-lactoglobulin amyloid fibril formation by acid heating to reduce allergenicity and improve functional properties: Insights from structural changes and protein hydrolysis
2个月前
已完结
Ultrasonic fabrication of polysaccharide capsules: Unraveling the xanthan gum-chitosan shell formation mechanism
2个月前
已完结
Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin
4个月前
已完结
Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
4个月前
已完结
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
4个月前
已完结
Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
5个月前
已完结
Market outlook for meat alternatives: Challenges, opportunities, and new developments
6个月前
已完结
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review
6个月前
已完结
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