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48 积分 2024-12-20 加入
Improving the swallowability of representative foods for the elderly and people with dysphagia
5天前
已完结
Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature
1个月前
已完结
Effects of Maillard reaction on the properties and anti-inflammatory, anti-proliferative activity in vitro of quinoa protein isolates
2个月前
已关闭
Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems
2个月前
已完结
Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism
2个月前
已完结
Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
2个月前
已完结
DETERMINATION OF OPTIMUM PARAMETERS FOR PROTEIN ISOLATION FROM KRILL (Euphasia superba) WASTE PRODUCTS
7个月前
已完结
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
7个月前
已完结
Ingredients and pH are Key to Clear Beverages that Contain Whey Protein
8个月前
已完结
Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein Isolate
8个月前
已完结
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