Lv6
2000 积分 2024-04-17 加入
Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products
10小时前
已完结
Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks
24天前
已完结
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
1个月前
已完结
Application of Maillard reaction product of xylose–pea protein enzymatic hydrolysate in 3D printing
1个月前
已完结
Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate-hydrocolloid complex coacervates
1个月前
已完结
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
1个月前
已完结
Fabrication of fucoxanthin-loaded composite nanoparticles based on lactoferrin and carboxymethyl chitosan: Interaction mechanism, stability and the application in filled hydrogel beads
2个月前
已完结
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
2个月前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
2个月前
已完结
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
2个月前
已完结
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