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90 积分 2024-07-14 加入
Colloidal state–based studies on the chloride salts of magnesium‐ and calcium‐induced coagulation of soymilks
24天前
已完结
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
24天前
已完结
Effect of ultra high temperature (UHT) treatment on coffee brew stability
27天前
已完结
Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds
1个月前
已完结
Dual‐protein system composed of soy protein and β‐lactoglobulin: effect of transglutaminase‐mediated crosslinking on its allergenicity and conformation
1个月前
已完结
Effects of high hydrostatic pressure combined with enzymatic hydrolysis on the allergenicity, structural properties, and antigenic epitopes of soybean glycinin
2个月前
已完结
Polyphenol-mediated alterations in soybean protein allergenicity and function: a review of current research and future directions
2个月前
已完结
Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
2个月前
已完结
Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality
2个月前
已完结
Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate
2个月前
已完结
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