Lv6
2020 积分 2024-04-17 加入
Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods
4天前
求助中
Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems
20天前
已完结
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality
2个月前
已完结
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
3个月前
已完结
Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products
4个月前
已完结
Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks
5个月前
已完结
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
5个月前
已完结
Application of Maillard reaction product of xylose–pea protein enzymatic hydrolysate in 3D printing
6个月前
已完结
Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate-hydrocolloid complex coacervates
6个月前
已完结
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
6个月前
已完结
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