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40 积分 2024-07-14 加入
The current advances, challenges, and future trends of plant-based yogurt
6个月前
已完结
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity
6个月前
已完结
[Mechanisms and applications of enzyme-catalyzed protein cross-linking]
6个月前
已完结
Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate
6个月前
已完结
Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour
6个月前
已完结
Changes in the amide I FT-IR bands of poly-l-lysine on spray-drying from α-helix, β-sheet or random coil conformations
6个月前
已完结
The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity
6个月前
已完结
High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
8个月前
已完结
Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein
8个月前
已完结
High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
8个月前
已完结
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