Lv2
130 积分 2021-04-15 加入
Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction
1个月前
已完结
Conjugation of quinoa protein with saccharide of diverse molecular mass prepared by Maillard reaction: Structural and functional properties
5个月前
已完结
Maillard-induced pea protein isolate/carboxymethyl chitosan conjugates: Synthesis, characterization, and applications in O/W emulsions
5个月前
已完结
Banana peel extract enhances the taste and quality of beef patties by modulating the maillard reaction
5个月前
已完结
Tailoring the structure and functionality of Akebia trifoliata seed protein through Maillard-mediated conjugation with polysaccharide in aqueous media
5个月前
已完结
Structural and functional evolution of whey protein isolate-dextran Maillard conjugates during vacuum thermal reaction of spray-dried substrate
5个月前
已完结
Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction
5个月前
已完结
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees
6个月前
已完结
Coffee melanoidins as emulsion stabilizers
6个月前
已完结
Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein
6个月前
已完结
皖公网安备34019202002308
