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48 积分 2023-10-01 加入
Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily
2个月前
已完结
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
3个月前
已完结
Polysaccharides from fermentedAsparagus officinaliswithLactobacillus plantarumNCU116 alleviated liver injuryviamodulation of glutathione homeostasis, bile acid metabolism, and SCFA production
4个月前
已完结
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
4个月前
已完结
The impacts of benzoyl and benzyl groups on the non-covalent interactions and electronic properties of glycosyl acceptors
4个月前
已完结
Tailoring the properties of egg white protein-based emulsion gels for 3D printing: Role of droplet size and matrix concentration
4个月前
已关闭
Thermal Denaturation and Aggregation of Whey Proteins
4个月前
已完结
Novel heterogeneous 3D printing process of protein-polysaccharide gel containing orange juice sacs: Optimization of material properties and printing parameters
4个月前
已完结
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC–MS and UPLC-MS/MS
4个月前
已完结
Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses
4个月前
已完结
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