Lv5
1440 积分 2020-04-19 加入
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements
1个月前
已完结
Functional and nutritional properties of fava bean ingredients processed by extrusion
1个月前
已完结
Extrusion effects on composition, protein digestibility, and functional properties of cold-pressed oilseed cakes
1个月前
已完结
Corrigendum to “Effects of different processing methods on phenolic compounds in flaxseed meal” [Food Chemistry: X 24 (2024) 101934]
1个月前
已关闭
Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value
1个月前
已完结
Nutrients activate distinct patterns of small-intestinal enteric neurons
3个月前
已完结
Molecular cloning and modelling of a thermostable α-amylase from a thermophilic Geobacillus sp. DS3
3个月前
已完结
Interaction of two key biological targets —trypsin and DNA— with phenolic Phytochemicals: Insights from molecular docking and radical scavenging potential
3个月前
已完结
Inhibition mechanisms of butein on α-glucosidase and pancreatic lipase: Multi-spectroscopic and molecular docking analysis
3个月前
已完结
Bioaugmentation of sweet sorghum ensiling with rumen fluid: Fermentation characteristics, chemical composition, microbial community, and enzymatic digestibility of silages
7个月前
已完结
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