Lv21
180 积分 2021-04-15 加入
Effect of soluble starch addition on gel properties and structural properties of preheated egg white protein
8小时前
待确认
Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategies
2个月前
已完结
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
3个月前
已完结
Antihypertensive effects and mechanisms of wheat oligopeptides in spontaneously hypertensive rats
3个月前
已完结
Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein
3个月前
已完结
Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
3个月前
已完结
Effects of enzymolysis method on the preparation of peptides from wheat flour
3个月前
已完结
Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein
3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
Conjugation of quinoa protein with saccharide of diverse molecular mass prepared by Maillard reaction: Structural and functional properties
9个月前
已完结
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