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124 积分 2024-10-12 加入
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
1小时前
待确认
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
3小时前
已完结
Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
3小时前
已完结
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
4小时前
已完结
Functional and Edible Uses of Soy Protein Products
20小时前
已完结
Current insights into heat treatment for improving functionalities of soy protein: A review
1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
2个月前
已完结
Chapter 6 - Plant-Based Meat Analogues
2个月前
已关闭
Plant-based and cell-based approaches to meat production
2个月前
已完结
Comparison of In-Solution, FASP, and S-Trap Based Digestion Methods for Bottom-Up Proteomic Studies
4个月前
已完结
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