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60 积分 2026-01-19 加入
Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey proteinv
3个月前
已完结
Formation of soluble whey protein aggregates and their stability in beverages
3个月前
已完结
Thermal aggregation properties of whey protein glycated with various saccharides
3个月前
已完结
Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates
3个月前
已完结
Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose
3个月前
已完结
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