Lv1
100 积分 2023-11-26 加入
Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase
3天前
已完结
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
3天前
已完结
Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharide
10天前
已完结
Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties
17天前
已完结
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
20天前
已完结
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
1个月前
已完结
Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient
1个月前
已完结
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
1个月前
已完结
[Study on secondary structural changes of protein in the formation of microcapsule by FTIR spectroscopy]
3个月前
已完结
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
7个月前
已完结
皖公网安备34019202002308
