Lv11
38 积分 2024-10-29 加入
Ethanol modulation of egg white microgels assisted by ultrasound-microwave treatment: mechanisms for size control and enhanced stability
2天前
已完结
Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system
10天前
已完结
Solubility and aggregation of soy protein isolate induced by different ionic liquids with the assistance of ultrasound
10天前
已完结
Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products
24天前
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
24天前
已完结
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
24天前
已完结
Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides
25天前
已完结
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
25天前
已完结
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
29天前
已完结
Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion
29天前
已完结
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