Lv11
30 积分 2024-03-11 加入
Recent advance in modification strategies and applications of soy protein gel properties
7小时前
已完结
A Comprehensive Review of Cowpea Proteins: Chemistry, Extraction, Techno‐Functionality, Modification, and Food Applications
7小时前
已完结
Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates
15天前
已完结
Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties
16天前
已完结
Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates
27天前
已完结
Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour
4个月前
已关闭
Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates
4个月前
已完结
Development of low phenylalanine flour for phenylketonuric patient
4个月前
已完结
Effect of ultrafine grinding on the structure and physical properties of pregelatinized rice starch
5个月前
已完结
Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases
8个月前
已完结
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