Lv3
290 积分 2023-12-12 加入
Glycation of β-lactoglobulin and antiglycation by genistein in different reactive carbonyl model systems
3个月前
已完结
Characterization of different stages of Maillard reaction in soy: impact on physicochemical properties and immunogenicity of soy proteins
3个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
3个月前
已完结
Effects of Dynamic Ultra-High Pressure Combined with Galactose/Fructose Glycation on the Structure and Properties of Ara h 1
4个月前
已完结
Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments
4个月前
已完结
Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments
4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
4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
5个月前
已完结
Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification
5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
5个月前
已完结
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