Lv11
10 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
36分钟前
待确认
Formation of soluble whey protein aggregates and their stability in beverages
49分钟前
已完结
Thermal aggregation properties of whey protein glycated with various saccharides
54分钟前
已完结
Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates
1小时前
已完结
Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose
1小时前
已完结
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