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312 积分 2024-10-26 加入
Methodology for Determining Degree of Hydrolysis of Proteins in Hydrolysates: A Review
5天前
已完结
Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum
10天前
已完结
Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates
11天前
已完结
Chemical analysis of tiger nut (Cyperus esculentis)
11天前
已完结
Identification and molecular mechanism of novel antioxidant peptides from tiger nut (Cyperus esculentus L.)
11天前
已完结
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
11天前
已完结
Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin
25天前
已完结
Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules
25天前
已完结
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
25天前
已完结
Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules
25天前
已完结
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