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40 积分 2023-12-12 加入
Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
13天前
已完结
Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates
16天前
已完结
Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
16天前
已完结
Antioxidant and antiglycation activities of traditional plants and identification of bioactive compounds from extracts of Hordeum vulgare by LC–MS and GC–MS
16天前
已完结
The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
16天前
已完结
Alternating current electric field modifies structure and flavor of peanut proteins
16天前
已完结
Peanut Allergen Ara h 1 Interacts with Proanthocyanidins into Higher Molecular Weight Complexes
1个月前
已完结
Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1)
1个月前
已完结
Preparation of high-solubility rice protein using an ultrasound-assisted glycation reaction
1个月前
已完结
Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin
1个月前
已完结
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