Lv5
908 积分 2025-09-17 加入
Effects of Enzymatic Deamidation by Protein-Glutaminase on Structure and Functional Properties of α-Zein
9天前
已完结
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
9天前
已完结
Structural and functional modifications of kudzu starch modified by branching enzyme
23天前
已完结
Pre-treatment of granular rice starch to enhance branching enzyme catalysis
23天前
已完结
Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices
23天前
已完结
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
2个月前
已完结
Use of egg yolk phospholipids to generate chicken meat odorants
2个月前
已完结
Use of egg yolk phospholipids to generate chicken meat odorants
3个月前
已完结
Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)
3个月前
已完结
Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed
3个月前
已完结
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