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30 积分 2025-10-15 加入
Effects of pre-heating defatted soybean slurry on flavor and functionality of soy protein isolate
9小时前
已完结
Molecular characterisation of interactions between 11S glycinin and hexanal – An off flavour compound
9小时前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
6天前
已完结
Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods
4个月前
已完结
Mung bean as an emerging source of starch: A review on its isolation, structure, functionality, modification, and application
6个月前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
7个月前
已完结
Elucidation of molecular interactions between selected phenylpropanoids and myofibrillar protein: Conformational remodeling and machine learning analysis
8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
8个月前
已完结
Recent Advances on Aroma-food Ingredient Interactions: A Review
9个月前
已关闭
A survey of machine learning techniques in flavor prediction and analysis
10个月前
已完结
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