Lv2
110 积分 2023-11-14 加入
The potent antioxidant effect of Neutrase-assisted hydrolysate from heat-resistant Pyropia yezoensis by molecular weight change
1个月前
已关闭
Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality
1个月前
已完结
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
1个月前
已完结
Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation
1个月前
已完结
Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy
1个月前
已完结
Inhibitory effect of caffeic acid and dihydrocaffeic acid on the formation of advanced glycation end products: Mechanism analysis based on intermolecular interaction
5个月前
已完结
Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction
6个月前
已完结
Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder
6个月前
已完结
Emulsifying properties of glycation or glycation-heat modified egg white protein
6个月前
已完结
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
6个月前
已完结
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