Lv11
20 积分 2026-04-09 加入
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods
4天前
已完结
Recent advance in modification strategies and applications of soy protein gel properties
4天前
已完结
Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications
12天前
已完结
A review on nanopores based protein sensing in complex analyte
12天前
已完结
Carotenes from Pumpkin Flesh and Peel: A Review on Their Physicochemical Properties, Preparation Techniques, Detection Methods and Antioxidant Potential
14天前
已完结
Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception
1个月前
已完结
Lactic acid bacteria fermentation–induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture
1个月前
已完结
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