Lv12
40 积分 2024-09-26 加入
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and Challenges
1小时前
待确认
Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation
2小时前
已完结
Proteolysis of Micellar β-Casein by Trypsin: Secondary Structure Characterization and Kinetic Modeling at Different Enzyme Concentrations
1个月前
已完结
Effects of high-pressure processing on physicochemical, structural and emulsifying properties of chicken myofibrillar proteins
1个月前
已完结
Expanding Synthetic Applications of Δ1‐Piperidine‐2‐carboxylate/Δ1‐pyrroline‐2‐carboxylate Reductase from Pseudomonas syringae (DpkAPsyrin). Biocatalytic Asymmetric Synthesis of (S,E)‐2‐hydroxy‐4‐arylbut‐3‐enoic Acid Derivatives
1个月前
已完结
Physicochemical and structural properties of wheat gluten/rice starch dough-like model
1个月前
已完结
Evaluation of cylindrical micelles assembled from amphiphilic β-peptides as antigen delivery nanostructures
1个月前
已完结
Yeast vs Plant Protein Isolates: Structure–Function for Food Interfaces, High-Solids Rheology, Thermal Stability, and In Vitro Digestibility
1个月前
已完结
Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour
1个月前
已完结
Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
1个月前
已完结
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