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114 积分 2023-09-09 加入
Rational Design of Amyloid‐Like Fibrillary Structures for Tailoring Food Protein Techno‐Functionality and Their Potential Health Implications
18小时前
待确认
Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins
18小时前
已完结
Fabrication of label-free and ultrasensitive electrochemical immunosensor based on molybdenum disulfide nanoparticles modified disposable ITO: An analytical platform for antibiotic detection in food samples
7个月前
已完结
N- and O-Glycosylation of a Commercial Bovine Whey Protein Product
7个月前
已完结
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition
7个月前
已完结
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
7个月前
已完结
Conjugation of the glutelin hydrolysates-glucosamine by transglutaminase and functional properties and antioxidant activity of the products
7个月前
已完结
Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
7个月前
已完结
Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols
7个月前
已完结
Antioxidant and antibacterial properties of Pituranthos scoparius extracts in alginate/gelatin matrix for pumpkin preservation
7个月前
已完结
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