Lv6
2460 积分 2023-06-20 加入
Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use
1个月前
已完结
Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value
6个月前
已完结
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate
1年前
已完结
A comprehensive insight into ultrasound-assisted protein extraction from Camelina sativa and de-bittering of resulting hydrolysates with emphasis on their structural, physicochemical, sensory, and biological properties
1年前
已完结
The use of spray drying technology to reduce bitter taste of casein hydrolysate
1年前
已完结
Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates
1年前
已完结
An innovative two-step enzymatic membrane bioreactor approach for the continuous production of antioxidative casein hydrolysates with reduced bitterness
1年前
已完结
Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation
1年前
已完结
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
1年前
已完结
Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking
1年前
已完结
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