Lv4
420 积分 2024-10-16 加入
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
10小时前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
1个月前
已完结
Bioavailability and Antioxidant Activity of Rambutan (Nephelium lappaceum) Peel Polyphenols during in Vitro Simulated Gastrointestinal Digestion, Caco-2 Monolayer Cell Model Application, and Colonic Fermentation
1个月前
已完结
Effect of different cadmium levels in Boletus griseus on bioaccessibility, bioavailability, and intestinal flora by establishing a complete bionic digestion system in vitro
1个月前
已完结
Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
4个月前
已完结
Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin
4个月前
已完结
Dynamic Variations in Rumen Fermentation Characteristics and Bacterial Community Composition during In Vitro Fermentation
4个月前
已完结
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
5个月前
已完结
Glycosylated peptide-calcium chelate: Characterization, calcium absorption promotion and prebiotic effect
5个月前
已完结
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