Lv3
306 积分 2024-09-20 加入
Physicochemical and functional properties of whey protein-Yeast beta-glucan conjugates formed by glycosylation
10小时前
待确认
Oligosaccharide glycosylation of pigskin collagen: Impact on molecular structure, physicochemical properties, and gel functionality
16小时前
已完结
Spectroscopic analysis of the effect of glycation on casein structure and aggregation and its dependence on lactose concentration
1天前
已完结
Identification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation Mechanism
1天前
已完结
Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction
5天前
已完结
Lysine-glucose Maillard reaction products promote longevity and stress tolerance in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway
5天前
已完结
The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures
10天前
已完结
Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China
15天前
已完结
Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk
16天前
已完结
Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine
18天前
已完结
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