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Advances on the antioxidant peptides from edible plant sources

2025-09-04 840.6KB 14 页 4 4 1知币
Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein

2025-09-04 7.74MB 12 页 4 4 1知币
Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour

2025-09-04 4.37MB 12 页 5 4 1知币
Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer.

2025-09-04 6.85MB 11 页 4 4 1知币
"Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies"

2025-09-04 7.56MB 12 页 8 4 1知币
Structure and protein digestibility of textured vegetable proteins (TVPs)-based meat analogs: effect of corn starch

2025-09-04 5.49MB 12 页 4 4 1知币
Application of nisin-embedded pectin microcapsules for ‘Guiqi’ mango fruitpostharvest preservation

2025-09-04 8.34MB 13 页 4 4 1知币
Incorporation of spray-dried encapsulated bioactive peptidesfrom coconut (Cocos nucifera L.) meal by-product in breadformulation

2025-09-04 4.39MB 12 页 5 4 1知币
High-yield bacterial cellulose production from rice bran using a genetically

2025-09-04 8.38MB 12 页 4 4 1知币
Unveiling the potential: Harnessing spectral technologies for enhanced protein and gluten content prediction in wheat grains and flour

2025-09-04 2.93MB 10 页 4 4 1知币
Elucidating the modulation of oat starch-protein complex molecular structure and starch digestion under microwave field treatment

2025-09-04 6.81MB 11 页 4 4 1知币
pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface

2025-09-04 7.01MB 12 页 4 4 1知币
Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level

2025-09-04 956.64KB 16 页 4 4 1知币
PungentDB: Bridging traditional Chinese medicine of medicine food homology and modern food flavor chemistry

2025-09-04 3.29MB 11 页 4 4 1知币
Comparative analysis of physicochemical properties and functionalities of artificial oil bodies stabilized by different seed oil body proteins

2025-09-04 4.6MB 11 页 5 4 1知币
Effects of calcium citrate on the stability of rice starch in a Level 3 liquid system

2025-09-04 11.69MB 11 页 4 4 1知币
Preparation and characterization of microcapsules for tuna oil by maillardreaction products of whey protein isolate and Arabic gum viacomplex coacervation

2025-09-04 3.58MB 10 页 4 4 1知币
Screening novel anti-inflammatory peptides inhibiting the NLRP3 inflammasome from UHPLC-MS/MS-characterized peptide profiles of cocoa tea protein hydrolysates

2025-09-04 12.3MB 12 页 4 4 1知币
Research progress in ultrasound and its assistance treatment to reduce food allergenicity: Mechanisms, influence factor, application and prospect

2025-09-04 6.13MB 15 页 4 4 1知币
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism

2025-09-04 15.49MB 13 页 4 4 1知币

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