Lv4
502 积分 2024-12-12 加入
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
1个月前
已完结
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
1个月前
已完结
Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
1个月前
已完结
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
1个月前
已完结
Reducing the allergenicity of whey proteins while improving their functional properties and bioactivity using combined enzymes
1个月前
已完结
Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis
1个月前
已完结
Cow’s milk protein β-lactoglobulin confers resilience against allergy by targeting complexed iron into immune cells
1个月前
已完结
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
3个月前
已完结
Assessment of the effect of metal-phenolic networks on the IgE/IgG binding capacity and functional properties of whey protein isolates
3个月前
已完结
Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis
3个月前
已完结
皖公网安备34019202002308
