Lv4
710 积分 2023-09-12 加入
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
19天前
已完结
Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose
19天前
已完结
Protection of Lactobacillus acidophilus from the low pH of a model gastric juice by incorporation in a W/O/W emulsion
19天前
已完结
Preparation of Soy protein isolate/Xanthan gum conjugates via Maillard reaction to improve the stability of water-in-oil-in-water emulsions
2个月前
已完结
Functional properties and sensitization of β-lactoglobulin were improved by covalent binding with exopolysaccharides and (−)-epigallocatechin gallate
2个月前
已完结
Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac glucomannan complex
2个月前
已完结
Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex
2个月前
已完结
Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac glucomannan complex
2个月前
已完结
Impact of oil phase volume fraction on the characteristics of w/o/w emulsions stabilized with alkali-heat-treated rice residue glutelin
2个月前
已完结
Development of soy protein isolate-carrageenan conjugates through Maillard reaction for the microencapsulation of Bifidobacterium longum
2个月前
已完结
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