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Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
21天前
已完结
Mechanisms of Adhesion Enhancement and Digestive Regulation in Dual pH-Transglutaminase Modified Soy Protein-Konjac-Starch Gel
1个月前
已关闭
Emulsifying properties of proteins: evaluation of a turbidimetric technique
1个月前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
2个月前
已完结
An Overview of the Microbiological, Nutritional, Sensory and Potential Health Aspects of Tree Nut-Based Beverages
3个月前
已完结
Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment
3个月前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
3个月前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
3个月前
已完结
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