Lv61
2070 积分 2023-07-04 加入
Effects of pH and temperature on the properties of acid-induced commercial soy protein isolate gel
1天前
待确认
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage
1天前
待确认
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
1天前
待确认
Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity
1天前
待确认
Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan
1天前
待确认
Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate
1天前
待确认
Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction
2天前
已完结
Preparation of soybean protein isolate-lactose glycation conjugate gels: synergistic mechanism of cold plasma treatment and lactose glycosylation
2天前
已完结
Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan
2天前
已完结
Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
2天前
已完结
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