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100 积分 2025-05-13 加入
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
2个月前
已完结
Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation
3个月前
已完结
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
3个月前
已完结
Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt
3个月前
已完结
Influence of ultrasound, microwave and high‐pressure homogenization on the structural and functional properties of Vigna radiataL. proteins
3个月前
已关闭
Effect of processing techniques on in vitro protein digestibility, antinutrients, and functional properties of selected plant-based foods
3个月前
已完结
Structure-function characterization and gelation mechanisms of mung bean albumin and globulin fractions
3个月前
已关闭
Modulating structure and gelation properties of mung bean protein via controlled enzymatic hydrolysis
3个月前
已关闭
Thermal aggregation and gelation of native mung bean protein in a salt dispersion
3个月前
已关闭
The utilization of an ultrasonic mung bean protein–starch conjugate as a fat substitute in whipping cream
3个月前
已完结
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