Lv1
38 积分 2023-11-19 加入
Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein
4个月前
已完结
Effect of κ-carrageenan with different molecular weights and its acetylated derivatives on the structure and metabolites of the intestinal flora
4个月前
已完结
Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations
5个月前
已完结
Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products
6个月前
已完结
Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour
6个月前
已完结
Glycation a promising method for food protein modification: Physicochemical properties and structure, a review
6个月前
已完结
Bovine whey proteins – Overview on their main biological properties
7个月前
已完结
Proteins in Whey: Chemical, Physical, and Functional Properties
7个月前
已完结
Influence of alternating magnetic field on the quality of beef and its protein during cold storage
7个月前
已完结
Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage
7个月前
已完结
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