Lv41
420 积分 2025-10-26 加入
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
19天前
已完结
Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin
23天前
已完结
Preparation and activity evaluation of zinc ion delivery system based on fucoidan–zinc complex
23天前
已完结
Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions
24天前
已完结
A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides
24天前
已完结
Preparation, characterization, and stability of chitosan-tremella polysaccharide layer-by-layer encapsulated astaxanthin nanoemulsion delivery system
1个月前
已完结
Characterization of ultrasound-assisted covalent binding interaction between β-lactoglobulin and dicaffeoylquinic acid: Great potential for the curcumin delivery
1个月前
已完结
Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein
1个月前
已完结
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein
2个月前
已完结
A systematic study of the covalent complex of naringin dihydrochalcone/whey protein isolate: Binding sites, structural characterization and emulsifying properties
2个月前
已完结
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