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40 积分 2025-09-01 加入
Nanoparticle Morphology Outweighs Antioxidant Properties in Whey Protein–Dextran Maillard Conjugates for Oxidative Stabilization of Chia Oil Powders
1个月前
已完结
Ergosterol-loaded emulsions stabilized by Pleurotus eryngii protein-polysaccharide Maillard conjugates: preparation, stability, delivery effect, and application in improving the quality of apple slices
1个月前
已完结
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
1个月前
已完结
Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
1个月前
已完结
Advances in the production of emulsifying pea protein isolates with the oat β-glucan glycosylation
1个月前
已完结
Advances in the production of emulsifying pea protein isolates with the oat β-glucan glycosylation
1个月前
已关闭
Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
1个月前
已完结
Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation
4个月前
已完结
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction
4个月前
已完结
Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex
5个月前
已完结
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