Lv12
50 积分 2026-04-27 加入
Enhancement of gel properties of soy protein isolate by Polygonatum odoratum polysaccharide: Insight into aggregation, conformation, and interaction
21小时前
已完结
Thermal behavior of soy protein fractions depending on their preparation methods, individual interactions, and storage conditions
9天前
已完结
The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis
1个月前
已完结
Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future
4个月前
已关闭
Oilseed meals into foods: an approach for the valorization of oilseed by-products
4个月前
已完结
Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients
4个月前
已完结
Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility
4个月前
已完结
Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors
4个月前
已完结
Plant-Based Dietary Patterns versus Meat Consumption and Prevalence of Impaired Glucose Intolerance and Diabetes Mellitus: A Cross-Sectional Study in Australian Women
4个月前
已完结
Food formulation: rheological and tribological determinants of oral processing and flavor perception
4个月前
已完结
皖公网安备34019202002308
