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550 积分 2025-09-09 加入
Chickpea protein ingredients: A review of composition, functionality, and applications
8小时前
待确认
Shrimp Proteins and Bioactive Peptides: Advances in Structural Features, Processing Modulation, Physicochemical Properties, and Biological Functions
16小时前
待确认
From Source to Structure: Industrial Processing Technologies for Attenuating the Allergenicity of Food Proteins
16小时前
待确认
Alterations in the sequence and bioactivity of food-derived oligopeptides during simulated gastrointestinal digestion and absorption: a review
1天前
待确认
Hybrid thermal–nonthermal processing approaches for sustainable dairy production: Synergistic effects on safety and quality
1天前
已关闭
Tailoring casein functionality through thermal and nonthermal processing: From molecular changes to technological applications
1天前
已关闭
A Comparative Study of the Structural and Functional Properties of Chickpea Albumin and Globulin Protein Fractions
8天前
已完结
Gliadin-based Delivery Systems for Bioactive Compounds: Advances in Preparation, Modification, and Application
9天前
已完结
Multifactorial Analysis of Quality Characteristics and Digestive Properties of Wheat Noodles and Current Status of Noodle Quality Modeling: A Review
9天前
已完结
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