Lv12
64 积分 2023-11-19 加入
Research progress of the Maillard reaction process monitoring
17小时前
已完结
Conjugation of chitopentaose with β-lactoglobulin using Maillard reaction, and its effect on the allergic desensitization in vivo
1个月前
已完结
Obesity
1个月前
已完结
Polysaccharide-based colloids as fat replacers in reduced-fat foods
1个月前
已完结
Effect of small molecular surfactants on physical, turbidimetric, and rheological properties of Pickering nanoemulsions stabilized with whey protein isolate
2个月前
已关闭
Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters
2个月前
已完结
New forms of xanthan gum with enhanced properties
2个月前
已完结
Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass
4个月前
已完结
Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review
4个月前
已完结
Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters
5个月前
已完结
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