Lv5
1568 积分 2024-04-24 加入
Ammonium perchlorate@graphene oxide/Cu-MOF composites for efficiently catalyzing the thermal decomposition of ammonium perchlorate
1个月前
已完结
Effect of dextran molecular weight on Maillard glycation of soy protein isolate: Structural modifications and flavor-binding behavior
5个月前
已完结
Effect of dextran molecular weight on Maillard glycation of soy protein isolate: Structural modifications and flavor-binding behavior
5个月前
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
7个月前
已完结
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: structural, viscosity and functional properties
7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
8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
8个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
9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
9个月前
已完结
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