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2 积分 2024-07-11 加入
Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems
2个月前
已完结
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
2个月前
已完结
Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor
2个月前
已完结
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
2个月前
已完结
Effects and Mechanisms of Ultrasonic Pretreatment on the Maillard Reaction in Bovine Bone Protein Hydrolysates
3个月前
已完结
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
3个月前
已完结
Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Comparison with the Plastein Reaction and Characterization of Interactions
3个月前
已完结
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties
3个月前
已完结
Preparation of N‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process
3个月前
已完结
Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system
3个月前
已完结
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