Lv11
40 积分 2025-07-28 加入
Effects of Glucose and α‐Tocopherol on Low‐Density Lipoprotein Oxidation and Glycation
1小时前
已完结
Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions
21天前
已完结
Formation mechanism of AGEs in Maillard reaction model systems containing ascorbic acid
23天前
已完结
Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction
24天前
已完结
Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties
24天前
已完结
Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios
24天前
已完结
Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use
24天前
已完结
The binding mechanisms of oat flavonoids and sodium caseinate and their anti-glycation effect: spectroscopy, chromatography, and molecular docking study
1个月前
已完结
Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation
1个月前
已完结
Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation
1个月前
已完结
皖公网安备34019202002308
