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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
5个月前
已完结
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
5个月前
已完结
Effect of ultra high temperature (UHT) treatment on coffee brew stability
5个月前
已完结
Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds
6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
6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
7个月前
已完结
Polyphenol-mediated alterations in soybean protein allergenicity and function: a review of current research and future directions
7个月前
已完结
Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
7个月前
已完结
Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality
7个月前
已完结
Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate
7个月前
已完结
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