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30 积分 2025-07-30 加入
Tri‐component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin
8小时前
求助中
A review of Maillard reaction in food and implications to kinetic modelling
4天前
已完结
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
4天前
已完结
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
20天前
已完结
Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu
21天前
已完结
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food
1个月前
已完结
Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis
1个月前
已完结
Combined effect of glycation and sodium carbonate–bicarbonate buffer concentration on IgG binding, IgE binding and conformation of ovalbumin
1个月前
已完结
Microwave heating process of moderate‐minced surimi based on multiphase porous media model
1个月前
已完结
Factors influencing amyloid fibril formation
1个月前
已关闭
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