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40 积分 2026-04-27 加入
Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future
1个月前
已关闭
Oilseed meals into foods: an approach for the valorization of oilseed by-products
1个月前
已完结
Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients
1个月前
已完结
Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility
1个月前
已完结
Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors
1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
1个月前
已完结
Food formulation: rheological and tribological determinants of oral processing and flavor perception
1个月前
已完结
Structural design and cutting-edge applications in food industry of food gels: A comprehensive review
1个月前
已完结
Effect of heat treatment on the properties of soy protein‐stabilised emulsions
2个月前
已完结
The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis
2个月前
已完结
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