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38 积分 2025-07-07 加入
Mild-temperature conjugation of pea protein isolate with oxidized sodium alginate: structural, interfacial, and emulsion properties
29天前
已完结
Modification of black bean protein isolate-gum Arabic coacervates by Maillard conjugation and tannic acid cross-linking for stable citronella oil microencapsulation
1个月前
已完结
Spectrophotometric assay using o-phthaldialdehyde for determination of reactive lysine in dairy products
4个月前
已完结
Maillard reaction-mediated “glycation armor” in fermented soy protein isolate: Elucidating gel structural and oral processing behavior
6个月前
已完结
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
6个月前
已完结
Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction
6个月前
已完结
Construction of protein-polysaccharide complexes: Category, organoleptic impaction and application in the food industry
6个月前
已完结
Functional colloids from proteins and polysaccharides for food applications
6个月前
已完结
Functional colloids from proteins and polysaccharides for food applications
6个月前
已完结
Composite gels prepared from pea protein isolate and Ficus awkeotsang makino pectin: Spontaneous gelation behavior, microstructures, and formation mechanism
6个月前
已完结
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