Lv11
40 积分 2026-01-07 加入
Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates
1小时前
已完结
Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis
1小时前
已完结
Mechanism of the Reduced IgG/IgE Binding Abilities of Glycated β-Lactoglobulin and Its Digests through High-Resolution Mass Spectrometry
3天前
已完结
Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile
1个月前
已完结
Food bioactive peptides: functionality beyond bitterness
3个月前
已完结
Quality of yogurt fortified with magnesium lactate
3个月前
已关闭
Changes in allergenicity characteristics of bovine casein by enzymatic hydrolysis treatment
3个月前
已完结
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates
3个月前
已完结
Enzymatic preparation of casein hydrolysates with high digestibility and low bitterness studied by peptidomics and random forests analysis
3个月前
已完结
Development of Hypoallergenic Cow’s Milk Protein Peptides via Enzymatic Hydrolysis Coupled with Ultrafiltration and Analysis of Their Allergenicity
3个月前
已完结
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