Lv3
268 积分 2026-03-04 加入
Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system
28天前
已完结
Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans
29天前
已完结
Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum
1个月前
已完结
Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum
1个月前
已完结
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation
1个月前
已完结
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment
1个月前
已完结
Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose
1个月前
已完结
Effect of different ultrasonic power levels on the structure and functional properties of soybean protein hydrolysates-soybean hull polysaccharide (SPHS-SSPS) complexes
1个月前
已完结
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
1个月前
已完结
Investigating the functional properties of soy protein isolate conjugated with oxidized basil seed gum through Maillard reaction in food systems
1个月前
已完结
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