Lv41
720 积分 2025-10-26 加入
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility
27天前
已完结
Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions
27天前
已完结
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
1个月前
已完结
Structural diversity of monosaccharides dictates emulsification functionality: Role of casein-glycation conjugates fabricated via wet-heating Maillard reaction
1个月前
已完结
Improved physicochemical properties and hepatic protection of Maillard reaction products derived from fish protein hydrolysates and ribose
1个月前
已完结
Determination of inorganic sulphate in studies on the enzymic and non-enzymic hydrolysis of carbohydrate and other sulphate esters
3个月前
已完结
A note on the determination of the ester sulphate content of sulphated polysaccharides
3个月前
已完结
Carrageenan from the tetrasporic stage of Gigartina decipiens (Gigartinaceae, Rhodophyta)
3个月前
已完结
Analysis of sulfate in complex carbohydrates
3个月前
已完结
Fucoidan from the cell wall of Silvetia siliquosa with immunomodulatory effect on RAW 264.7 cells
3个月前
已完结
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