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12 积分 2026-07-14 加入
Comparison of recombinant protein Z with natural protein Z derived from malt: From structure to functional properties
2小时前
求助中
Enzymatic and Algebraic Methodology to Determine the Contents of Kunitz and Bowman-Birk Inhibitors and Their Contributions to Total Trypsin or Chymotrypsin Inhibition in Soybeans
2小时前
求助中
Effects of dehulling and boiling on protein digestibility in faba beans with high and low trypsin inhibitor activity
14小时前
已完结
Real meat and plant-based meat analogues have different in vitro protein digestibility properties
15小时前
已完结
Statistical modeling of in vitro pepsin specificity
1天前
已完结
Pre-processing and thermal treatment modulate structure, solubility and digestibility of faba bean protein isolates: A structure–function perspective
1天前
已完结
Development of high protein 3D printed dysphagia salmon analogs based on walnut protein-egg white protein emulsion gels
25天前
已完结
Exploring the advances in quinoa processing: A comprehensive review enhancing nutritional quality and health benefits along with industrial feasibility of quinoa
28天前
已完结
Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes
29天前
已完结
Synergistic improvement of quinoa protein heat‐induced gel properties treated by high‐intensity ultrasound combined with transglutaminase
1个月前
已完结
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