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70 积分 2025-10-15 加入
Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application
3天前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
12天前
已完结
Elucidation of molecular interactions between selected phenylpropanoids and myofibrillar protein: Conformational remodeling and machine learning analysis
1个月前
已完结
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
2个月前
已完结
Recent Advances on Aroma-food Ingredient Interactions: A Review
2个月前
已关闭
A survey of machine learning techniques in flavor prediction and analysis
3个月前
已完结
The Association of Plant-Based Diet With Cardiovascular Disease and Mortality: A Meta-Analysis and Systematic Review of Prospect Cohort Studies
4个月前
已完结
Physical and chemical properties of low saturated zero trans-fat soft margarine formulated with blends of enzymatically modified soybean oil and mango kernel fat
5个月前
已完结
Effect of extraction pH on the emulsion stability and surface protein structure of soybean oil body
5个月前
已完结
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