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    Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

主题: LC-MS/MS identification

  • 主题: Lissajous plot
  • 主题: aggregates
  • 主题: alkaline extraction
  • 主题: anisotropy
  • 主题: benchtop versus pilot plant production
  • 主题: casein micelles
  • 主题: color
  • 主题: complex coacervation
  • 主题: desalting
  • 主题: diet
  • 主题: digestion products
  • 主题: fat mimic
  • 主题: fat replacer
  • 主题: fibrous structuring
  • 主题: foaming capacity
  • 主题: foaming stability
  • 主题: free amino acids
  • 主题: functional properties
  • 主题: gut microbiota
  • 主题: high-moisture extrusion
  • 主题: in-line high-shear mixer
  • 主题: ionic strength
  • 主题: lentil proteins
  • 主题: meat analogue
  • 主题: meat analogues
  • 主题: membrane filtration
  • 主题: microfiltration
  • 主题: microgels
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    Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

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