Lv31
318 积分 2025-09-22 加入
Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system
40分钟前
待确认
Effect of Hydrocolloid Coatings in Preventing Acrylamide Formation and Reducing Oil Uptake in Potato Chips
16天前
已关闭
The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: A study based on quantum chemical computation analysis
1个月前
已完结
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
1个月前
已完结
Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives
1个月前
已完结
Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review
2个月前
已完结
Mitigation of acrylamide in fried food systems using a combination of zein-pectin hydrocolloid complex and a food-grade l-asparaginase
4个月前
已完结
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
6个月前
已完结
Exploring the protective mechanism of Lentinus edodes mycelia polysaccharide against AGEs-induced HUVECs damage: Insights from whole transcriptome sequencing and cell biology techniques
6个月前
已完结
Different strategies to reinforce the milk protein-based packaging composites
6个月前
已完结
皖公网安备34019202002308
