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Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex
2天前
已完结
Effect of dextran molecular weight on Maillard glycation of soy protein isolate: Structural modifications and flavor-binding behavior
5天前
已完结
Effect of dextran molecular weight on Maillard glycation of soy protein isolate: Structural modifications and flavor-binding behavior
1个月前
已完结
Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
2个月前
已完结
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
3个月前
已完结
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