Lv4
690 积分 2023-09-12 加入
Application of octenylsuccinic anhydride-modified soybean hull nanocellulose for synergistic reinforcement of PVA composite films in beef preservation
1个月前
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
3个月前
已完结
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
4个月前
已完结
Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose
4个月前
已完结
Protection of Lactobacillus acidophilus from the low pH of a model gastric juice by incorporation in a W/O/W emulsion
4个月前
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
6个月前
已完结
Functional properties and sensitization of β-lactoglobulin were improved by covalent binding with exopolysaccharides and (−)-epigallocatechin gallate
6个月前
已完结
Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac glucomannan complex
6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
6个月前
已完结
Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac glucomannan complex
6个月前
已完结
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