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Comparison of formation and structural characteristics of amyloid fibrils of peanut protein isolate after hydration treatment at different pH

2025-09-02 6.46MB 9 页 4 4 1知币
Development of antioxidant peptides from brewers’ spent grain proteins

2025-09-02 3.11MB 9 页 4 4 1知币
Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body cream

2025-09-02 2.12MB 8 页 4 4 1知币
Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models

2025-09-02 3.05MB 8 页 4 4 1知币
Novel casein antimicrobial peptides for the inhibition of oral pathogenic bacteria

2025-09-02 1.41MB 7 页 4 4 1知币
Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication

2025-09-02 1.29MB 9 页 4 4 1知币
Casein calcium-binding peptides: Preparation, characterization, and promotion of calcium uptake in Caco-2 cell monolayers

2025-09-02 2.26MB 9 页 4 4 1知币
Preparation and characterization of astaxanthin-loaded microcapsules stabilized by lecithin-chitosan-alginate interfaces with layer-by-layer assembly method

2025-09-02 2.41MB 9 页 4 4 1知币
Tannic acid delaying metabolism of resistant starch by gut microbiota during in vitro human fecal fermentation

2025-09-02 3.37MB 9 页 4 4 1知币
Cryoprotective effect of wheat starch granular surface proteins on frozen HMW and LMW glutenins: Structure, property and functionality across length scales

2025-09-02 3.9MB 7 页 4 4 1知币
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

2025-09-02 1.44MB 9 页 4 4 1知币
Effects of fermentation with Bacillus natto on the allergenicity of peanut

2025-09-02 5.23MB 7 页 4 4 1知币
Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions

2025-09-02 3.8MB 9 页 4 4 1知币
Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles

2025-09-02 1.44MB 8 页 4 4 1知币
Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides

2025-09-03 657.37KB 5 页 4 4 1知币
包埋技术

2025-09-03 2.77MB 2 页 4 4 1知币
低血糖指数面制品加工技术

2025-09-03 11.09KB 1 页 4 4 1知币
青麦仁加工技术

2025-09-03 112.41KB 2 页 4 4 1知币
Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

2025-09-03 5.85MB 9 页 4 4 1知币
Effect of baking conditions on resistant starch: Model systems and cake formulations

2025-09-03 478.62KB 8 页 4 4 1知币

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