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40 积分 2024-10-12 加入
Soy proteins: A review on composition, aggregation and emulsification
9小时前
待确认
Controlled food protein aggregation for new functionality
9小时前
已完结
食品蛋白聚集体及其应用
2天前
已完结
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
8天前
已完结
Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion
1个月前
已完结
Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating
1个月前
已完结
Proteins from land plants – Potential resources for human nutrition and food security
1个月前
已完结
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
1个月前
已完结
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
1个月前
已完结
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