Lv6
3060 积分 2022-06-27 加入
Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies
8天前
已完结
Inhibition of polyphenols on Maillard reaction products and their induction of related diseases: A Comprehensive Review
8天前
已完结
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality
9天前
已完结
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
12天前
已完结
Analysis of the Structure and Antigenicity in Ovalbumin Modified with Six Disaccharides Through Liquid Chromatography–High-Resolution Mass Spectrometry
26天前
已完结
Improving the antioxidant activity, in vitro digestibility and reducing the allergenicity of whey protein isolate by glycosylation with short-chain inulin and interaction with cyanidin-3-glucoside
2个月前
已完结
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
2个月前
已完结
Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
2个月前
已完结
Characterization of polysaccharide from Pleurotus eryngii during simulated gastrointestinal digestion and fermentation
3个月前
已完结
Effects of simulated saliva‐gastrointestinal digestion on the physicochemical properties and bioactivities of Siraitia grosvenorii polysaccharides
3个月前
已完结
皖公网安备34019202002308
