Lv62
2150 积分 2024-04-30 加入
Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk
22天前
已完结
Formation and fate of Amadori rearrangement products in Maillard reaction
26天前
已完结
Amadori compounds: vacuum thermolysis of 1-deoxy-1-l-prolino-d-fructose
1个月前
已完结
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
1个月前
已完结
Composite starch/fermented protein emulsion gels for plant-based cheese applications
1个月前
已完结
Antioxidation and antiglycation of polysaccharides from Misgurnus anguillicaudatus
2个月前
已完结
Structural identification and sulfated modification of an antiglycation Dendrobium huoshanense polysaccharide
2个月前
已完结
Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage
2个月前
已完结
Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt
2个月前
已完结
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
2个月前
已完结
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