Lv22
116 积分 2023-10-12 加入
Effect of Morphology and Size of Halloysite Nanotubes on Functional Pectin Bionanocomposites for Food Packaging Applications
1个月前
已完结
Free Radical Scavenging Kinetics of Maillard Reaction Products: a Glucose-Glycine Model System
2个月前
已完结
Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films
2个月前
已完结
Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
2个月前
已关闭
Pickering Foam Stabilized by Diacylglycerol-Based Solid Lipid Nanoparticles: Effect of Protein Modification
2个月前
已完结
Investigation of the Differences in Amyloid-Like Fibrils Derived from Wheat Gluten with Varying Structures under Typical Food Processing Conditions
2个月前
已完结
Supersmall Dendritic Mesoporous Silica Nanospheres as Antioxidant Nanocarriers for Pickering Emulsifiers
2个月前
已完结
Deep Learning-Guided Discovery of Celestolide as a Natural Allosteric Inhibitor Targeting Botrytis cinerea CYP51 and Its Application in Strawberry Preservation
2个月前
已完结
Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction
2个月前
已完结
Crosslinked chitosan‐based biocomposite films modified with soy protein isolate
2个月前
已完结
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