Lv3
320 积分 2023-12-12 加入
Effects of Dynamic Ultra-High Pressure Combined with Galactose/Fructose Glycation on the Structure and Properties of Ara h 1
1小时前
已完结
Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments
23天前
已完结
Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments
23天前
已完结
Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment
27天前
已完结
Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels
1个月前
已完结
Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification
1个月前
已完结
Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment
1个月前
已完结
Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels
1个月前
已完结
Potential effects of pH changes in the micro-environment during desalination on infant powder: the perspective of pH shift affecting whey protein molecular structure and function
1个月前
已完结
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
1个月前
已完结
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