Lv4
500 积分 2024-03-19 加入
Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
6小时前
求助中
Novel Reprogramming of Polyketide Synthase for Valerolactam Production
26天前
已完结
Advances in the preparation, characterization, and biological functions of chitosan oligosaccharide derivatives: A review
2个月前
已完结
Synthesis of Secondary Enamides by Ruthenium‐Catalyzed Selective Addition of Amides to Terminal Alkynes
2个月前
已完结
Assessment of the Conformation Stability and Glycosylation Heterogeneity of Lactoferrin by Native Mass Spectrometry
2个月前
已完结
Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion
3个月前
已完结
The Dynamics of Bioactive Compounds and Their Contributions to the Antioxidant Activity of Postharvest Chive (Allium schoenoprasum L.)
3个月前
已完结
Glycation mechanism of lactoferrin–chitosan oligosaccharide conjugates with improved antioxidant activity revealed by high-resolution mass spectroscopy
4个月前
已完结
Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction
4个月前
已完结
Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility
5个月前
已完结
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