Lv2
200 积分 2025-09-22 加入
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
2天前
已完结
Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives
2天前
已完结
Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review
29天前
已完结
Mitigation of acrylamide in fried food systems using a combination of zein-pectin hydrocolloid complex and a food-grade l-asparaginase
3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
4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
4个月前
已完结
Different strategies to reinforce the milk protein-based packaging composites
4个月前
已完结
Ultrasonic regulation of β-lactoglobulin/puerarin complex: structural modification, digestive properties, and allergenicity suppression through controlled polyphenol interactions
7个月前
已完结
Beyond conventional adoptive T cell therapy
10个月前
已关闭
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