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Oral perception of the textural and flavor characteristics of soy-cow blended emulsions
4小时前
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Soy Protein Isolate Solubility and Surface Hydrophobicity as affected by Antioxidants
3个月前
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Relation between Solubility and Surface Hydrophobicity as an Indicator of Modifications during Preparation Processes of Commercial and Laboratory-Prepared Soy Protein Isolates
3个月前
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Physicochemical, Structural, and Functional Properties of Hemp Protein vs Several Commercially Available Plant and Animal Proteins: A Comparative Study
4个月前
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Bromelain Hydrolysis Modified the Functionality, Antioxidant, and Anti-Inflammatory Properties of Hempseed (Cannabis sativa L.) Protein Isolated at pH 12
4个月前
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