Lv51
1568 积分 2024-04-24 加入
Effect of dextran molecular weight on Maillard glycation of soy protein isolate: Structural modifications and flavor-binding behavior
35分钟前
待确认
Effect of dextran molecular weight on Maillard glycation of soy protein isolate: Structural modifications and flavor-binding behavior
3天前
已完结
Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
2个月前
已完结
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: structural, viscosity and functional properties
2个月前
已完结
Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels
2个月前
已完结
Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility
2个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
4个月前
已完结
Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics
4个月前
已完结
Artificial Intelligence Technology Assists Enzyme Prediction and Rational Design
7个月前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
8个月前
已完结
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