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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

2025-09-02 4.37MB 23 页 5 4 1知币
Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein

2025-09-02 6.67MB 11 页 5 4 1知币
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances

2025-09-02 5.04MB 14 页 6 4 1知币
Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion

2025-09-02 1.59MB 9 页 5 4 1知币
The combined actions of the granule surface barrier and multiscale structural evolution of starch on in vitro digestion of oat flour

2025-09-02 5.23MB 11 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
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase

2025-09-02 7.63MB 13 页 5 4 1知币
Chitosan and sodium alginate nanocarrier system: Controlling the release of rapeseed-derived peptides and improving their therapeutic efficiency of anti-diabetes

2025-09-02 6.52MB 11 页 8 4 1知币
Wheat-based gluten and its association with pathogenesis of celiac disease: a review

2025-09-02 3.72MB 16 页 5 4 1知币
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization

2025-09-02 14.3MB 14 页 6 4 1知币
Herring egg phosphopeptides as calcium carriers for improving calcium absorption and bone microarchitecture in vivo

2025-09-02 1.54MB 9 页 6 4 1知币
Lactiplantibacillus plantarum T34 alleviates constipation by enhancing intestinal barrier and modulating gut homeostasis

2025-09-02 8.94MB 12 页 6 4 1知币
Physicochemical and functional characterization of plant protein isolates and their influence on plant-based mozzarella cheese performance

2025-09-02 6.98MB 16 页 5 4 1知币
Investigating the impact of boiling and pressure cooking on resistant starch levels in food

2025-09-02 2.44MB 11 页 6 4 1知币
The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages

2025-09-02 5.53MB 12 页 6 4 1知币
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature.

2025-09-02 9.88MB 11 页 6 4 1知币
Insights into the relation between multi-scale structure and in-vitro digestibility of type 3 resistant starches prepared from wrinkled pea starches

2025-09-02 16.78MB 13 页 7 4 1知币
Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion

2025-09-02 4.56MB 12 页 6 4 1知币
Natural bioactive peptides to beat exercise-induced fatigue: A review

2025-09-02 2.53MB 9 页 5 4 1知币
Investigating potato flour processing methods and ratios for noodle production

2025-09-02 4.97MB 14 页 5 4 1知币

共56页/3120条

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